This is a great recipe to serve for dinner and freeze the leftovers in individual servings for a later meal. Good up to 4 months in freezer. While the original recipe calls for chicken I usually make this dish from leftover meat and I use what ever I have. Chicken, beef, pork, goat or turkey, it is always good.
Season chicken with salt and pepper. Heat oil in a large skillet over medium low heat, add chicken and brown stirring often. If you are using leftover meat just heat up the skillet add the meat and go directly to the second step.
Add mushrooms and cook, stirring often, for 2 minutes. Cover and let steam until wilted. Add garlic, lemon, spices and spinach. Stirring often keeping covered until spinach wilts and chicken is cooked.
Empty contents of skillet into large bowl. Add onion, sour cream and half of cheese stir and set aside.
Preheat oven to 375.' Spray a 2 quart flat casserole dish with cooking spray and set aside. Heat enchilada sauce in a large skillet over low to medium heat.
When enchilada sauce is warm dip tortillas one at a time in the sauce covering both sides. Move tortilla to a flat plate and fill with chicken filling (don't over fill). Roll tortilla and place in casserole seam side down. Repeat until all tortillas are filled.
Pour remaining sauce over enchiladas. Sprinkle the rest of the Jack cheese over enchiladas. Tear off aluminum foil and spray with oil. Cover casserole and put in the oven for 25 minutes or until sauce is bubbly. Remove foil and let brown for 10 minutes. Remove from oven and let rest for 10 minutes. Serve with a salad and fruit cup for desert.
To reheat place in microwave on high for 2-3 minutes or warm in oven for 20 minutes in a 350' oven or until hot. Serve with olives and cilantro.