Spinach and Chicken Enchiladas Verdes - The Weary Chef

Ingredients

• 1 tablespoon olive oil
• 1/2 onion finely chopped
• 2 cloves garlic minced or crushed
• 1 pound boneless, skinless chicken breasts cut into 1/2″ pieces
• 1/4 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 5-6 ounces raw baby spinach
• 8 ounces sour cream divided (I used reduced fat)
• 1 1/2 cups shredded monterey jack cheese divided
• 1 cup salsa verde I like Herdez brand
• 8-10 corn tortillas