Chicken, Spinach, and Mushroom Enchiladas

Gabe and I are always scouting out new Mexican restaurants in our area and for some reason have continually been disappointed.  The biggest problem is that Santa Monica tries to make Mexican food "fancy" which is not generally what we have in mind.  Since I usually order enchiladas, I decided to try making them at home and they were surprisingly easy and so delicious.  I added the spinach and mushrooms to my half and left Gabe's half with just chicken and cheese.  He was happy about that.  


Chicken, Spinach, and Mushroom Enchiladas
Ingredients:
2 cloves garlic, minced
1 small white onion diced
2-3 cups cheese (I used cheddar and pepper jack)
1 10oz back fresh spinach
10oz chopped mushrooms
3 chicken breasts
10 tortillas (I used La Tortilla whole grain)
2 bottles enchilada sauce (I used Trader Joe's)


Directions:
-Place chicken breasts in boiling water for 20 minutes or until cooked through.  Drain, cool, and shred with two forks. Pour about 1 cup of enchilada sauce over shredded chicken and mix until blended.
-Sauteé onions and garlic over medium heat for about 5 minutes.  Add spinach and mushrooms and sauteé for another 5 minutes.  Remove from heat and drain any liquid.
-Coat a 9x13 pan with cooking spray and a thin layer of enchilada sauce.  Spoon a few teaspoons of chicken, spinach mixture, and cheese into each tortilla.  Then roll and place seem side down.  Continue until pan is filled then top with remaining enchilada sauce and cheese.  Bake at 350 for 20-25 minutes or until cheese is bubbling.