Chicken-and-Spinach Enchiladas

Yield: 10-12
Prep: 20 min

1 large onion, sliced in rings
2 (7 ounce) bags fresh spinach
1 (10.75 ounce) can cream of chicken soup
1 1/2 cups chicken broth, divided
4 cups cooked, shredded chicken
2 (8-ounce) packages shredded mozzarella cheese, divided
1 (4 ounce can) roasted green chiles
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
2 limes, quartered
12 corn tortillas
1 (8-ounce) container sour cream

PREHEAT: Oven to 350

IN A LARGE NONSTICK SAUCEPAN
cook onion over medium high heat. Add spinach and cook until spinach is wilted andreleases liquid. Remove spinach and onion from pot and place in a colander or strainer. Press with the back of a spoon to squeeze out excess liquid.

IN A LARGE BOWL
combine soup and 1 cup broth, whisking until smooth. Add chicken, 1 package cheese, green chiles, garlic powder, cumin and seasoned salt. Squeeze limes over chicken mixture. Stir to combine.

SPRAY
aluminum foil with cooking spray. Wrap tortillas in prepared foil and place on a baking sheet.

BAKE
for 10 minutes, or until tortillas are warm and pliable.

PLACE
1/2 cup filling in the center of each tortilla. Roll tortilla around filling. Place, seam side down, in prepared baking dish.

ADD
remaining 1/2 cup broth and sour cream to remaining filling. Pour over enchiladas. Top with remaining package cheese.

BAKE
for 30 min or until bubbly