SPINACH CHICKEN SOUR CREAM ENCHILADAS

Ingredients:

4 boneless, skinless chicken breasts, boiled & chopped
1 pkg. chopped frozen spinach, thawed & squeezed dry
l lg. sweet onion, chopped
2 lb. shredded jack & cheddar
3 cups chicken broth
2 teas. cumin
2 teas. jalapeno salt, 2 teas. white pepper
8 oz sour cream
2 Tbls. corn starch
15 white corn tortillas, 1/2 cup sliced black olives

Instructions:

Combine chicken, spinach, onion, & 1 1/2 lb. of cheese-set aside.
Whisk corn starch into cold chicken broth. Add seasonings and cook in large sauce pan, stirring until thickened. Soften tortillas (You can do this by turning them in hot oil, or, to save calories, dip them into the sauce or just microwave in a damp cloth for 1 minute) Roll chicken mixture in tortillas and put in a casserole sprayed with non-stick spray. Add sour cream to broth mixture and stir until blended. Pour over tortillas. Top with remaining cheese. Sprinkle black olives on top. Cover and bake for 40 minutes on 350. Remove cover and bake for 15 more minutes. Enjoy!