MelodyScherting's Recipes: NW of the Border Enchilada Casserole

Ingredients

• 12 inch corn tortillas (or flour)
• 1 lb chicken breast, cooked and shredded
• 3 cups Monterey Jack cheese shredded
• 1 12 oz jar of green salsa
• 1 pount fresh spinach
• 1/2 C onion
• 2 cloves garlic, minced
• 1 TBSP Olive Oil
• 3-4 TBSP Chili powder
• 2 TBSP flour
• 1 tsp cumin, ground
• 1 tsp oregano
• 1 17 oz can tomatoes, undrained
• 2 C chicken broth
• 1 C tomato sauce
• 1 C sour cream