Chicken Enchilladas

Ingredients:
- 3 whole skinless, boneless chicken breast, diced
- 1 md. white onion, chopped
- 1 sm. can chopped green chiles
- 1 sm. pkg. frozen spinach
- 1/2 cup grated Parmesan cheese (not the dry grated stuff, look in the cheese section)
- 1 can red enchillada sauce
- 2 cans tomato soup
- 2 cups shredded montery jack cheese
- 16 corn tortillas

Directions:
- Chop chicken into bite size pieces and brown.
- Combine onion thawed spinach and parmesan cheese with chicken.
- Simmer over low heat for 8-10 minutes, stirring occasionally.
- Combine tomato soup and enchillada sauce in a saucepan and slowly heat.
- Line the bottom of a casserole dish with 8 tortillas.
- Pour the chicken mixture over the tortillas.
- Cover the chicken with remaining tortillas.
- Pour the soup/enchillada mixture over the top.
- Cook in preheated oven 325F for 20-25 minutes.
- Cover top with montery jack cheese and cook for 5 more minutes.