8 corn tortillas
2 cups shredded grilled chicken
1 cup green enchilada sauce
2 cups spinach
2 cups shredded manchego cheese
Chopped cilantro for garnish.
Preheat oven to 400 degrees.
Wrap tortillas in warm paper towel. Nuke for 30 seconds.
Fill each tortilla with chicken, spinach, and cheese. Gently wrap and close each tortilla and place face down into a glass or ceramic baking sheet. Cover rolled tortillas with enchilada sauce. Sprinkle cheese on top. Bake 15 minutes. Sprinkle with chopped cilantro.