Chicken Enchiladas

Chicken Enchiladas
2 lb fresh spinach or mushrooms
2 tbsp butter
Medium onion chopped
4 cups of cooked chicken shredded
1 can of cream of chicken soup
1 can of green or red enchilada sauce
¼ c. milk
1 pint of sour cream
1 tsp cumin
2 cups cheese
Flour tortillas

Sauté onion w/ butter in frying pan. Add shredded chicken.

Heat soup, enchilada sauce, milk, sour cream and cumin in saucepan

Put chicken mix, soup mix, couple leaves of spinach and cheese in tortilla. Roll and place in pan seam side down. Pour remaining soup mix over. Sprinkle remaining cheese. Bake at 350 for 30 min.