1 pkg. frozen, chopped spinach
1 (7 oz.) can diced Ortego chilies
1 can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1/2 to 1 pt. sour cream
Chopped green onions to taste
2/3 lb. grated Jack cheese
4 cooked, cubed half chicken breasts
10 flour tortillas

Mix cheese and chicken. Roll in flour tortillas and place in long glass baking dish that has been sprayed with Pam. Mix other ingredients to make sauce and pour over enchiladas. Bake at 350 degrees for 30-45 minutes. Can make ahead and refrigerate until ready to bake or freeze for later use. 6-10 servings, depending on appetite.