Spinach and Chicken Enchiladas

1/2 medium onion, chopped

1 T olive oil

1 pack chicken tenders

1 8oz brick cream cheese

sour cream

chicken broth

taco-sized tortillas

shredded mexican-style cheese

Saute chopped onion in 1 Tablespoon olive oil.  Add chicken and continue to saute until no longer pink inside.

Using two forks, carefully pull apart (or shred) chicken into bite-sized pieces.  

Add cream cheese and dust with garlic powder.  Stir occasionally until cream cheese is melted and chicken is evenly covered.

Layer a small handful of spinach in the middle of tortilla.  Using a large serving spoon, add about two scoops of chicken mixture on top of spinach.  Roll, and place in 9x13 baking dish, seam side down.

For the sauce that I added on top, I combined half of a container of cream cheese with enough chicken broth to get a nice, runny sauce.  About the consistency of a thin ranch dressing.

Pour on top of the enchiladas and add shredded Mexican Style cheese.

At this point I poured some of the extra chicken broth around the enchiladas so that they didn't dry out. Just enough that you can see it all around the enchiladas.

Bake at 350 until cheese has melted and edges of tortillas start to brown.

Delicious, quick, easy, and if you use low-fat, fat-free, and sodium free ingredients, not too bad for you.