Chicken and Spinach Enchiladas

Fair warning here, guys - I wasn't intending on blogging this, so I took no pictures and didn't measure a thing. My usual cooking method - season to taste!

I'll try and guess for you.

**If you're gluten free, be especially careful with the enchilada sauce and the corn tortillas! Check the ingredients on your enchilada sauce and watch those "May Contain" warnings. Corn tortillas  - we have to be SO CAREFUL with ground corn, guys, tortillas or corn chips or whatever. Only use corn tortillas MARKED Gluten Free! Corn is often ground on the same machines as wheat, and that doesn't have to be declared in the ingredients list or on the package!**

CHICKEN AND SPINACH ENCHILADAS

12 oz bag frozen chopped spinach
Chicken breast
14 oz can diced tomatoes
Chicken broth
Garlic powder
Cumin
Hot Chili powder
3/4 C shredded mozzarella cheese
8 oz block Neufchatel or cream cheese
1 large can enchilada sauce
Corn tortillas
Shredded sharp cheddar cheese

1. I used a 12 oz bag of frozen chopped spinach. Microwave in a large bowl according to package directions.

2. Trim up a chicken breast. Mine was large so I only used one. Add to your Instapot with the 14 oz can diced tomatoes (do not drain), and then add enough chicken broth to cover the chicken breast. Add garlic powder (maybe 1/2 teaspoon?), cumin (probably a tablespoon), and hot chili powder to taste.

3. Set your Instapot for 15 minutes on Poultry. I've never noticed much difference with this recipe whether I let it cool or release the pressure manually: do whatever fits your timetable for getting dinner done.

4. Shred the chicken and add to the spinach. Here goes the I-really-should've-measured bit - I added a bit of the liquid left in the Instapot to the chicken and spinach,. Absolutely no idea how much. I just didn't want my chicken to be dry. I then drained the rest of the Instapot liqujid into a colander and added the tomatoes to the chicken and spinach.

5. Add 3/4 C  mozzarella cheese and an 8oz package Neufchatel to your chicken and spinach. Mix well.

6. Layer a baking dish with enchilada sauce, corn tortillas, the chicken mixture, shredded cheddar. Repeat. Top with corn tortillas, enchilada sauce, and cheese.

7. Bake at 350 for 10-15 minutes or until cheese melts.