Chicken, Bean, Spinach Enchiladas

Yesterday we went to the Dallas Farmers Market for some family fun.  We had never been before and decided we wanted  to see what exactly they had down there.  We are so glad we went!  We bought TONS of fresh food...including a bag of fresh spinach.  We had no idea what we were going to do with the spinach, but we bought it anyways!  I dug through the pantry and came up with this recipe.  It is SO good!  My husband said it tastes like something you would get in a Mexican restaurant (I take that as a compliment).

Ingredients:
3 Chicken breasts
1 Can black beans, drained and rinsed
1/4 Cup sour cream
3/4 Cup salsa
1 Cup shredded cheese
2 BIG handfuls of spinach (not sure how else to measure it...)
6 10-inch flour tortillas
6 Slices pepperjack cheese, each slice cut into 2
1 16-oz can white queso sauce (found by the salsa's in the chip aisle at the store)
1 lime, cut into 4 pieces

Directions:
*Cut your chicken breasts into smaller pieces and put them in a large skillet with 2-3 cups of water.

*Cook the chicken for about 20 minutes until it is fully cooked.  You can cook your chicken any way you want, this way will just keep it nice and moist.

*Once the chicken is cooked, drain any remaining liquid.  Move the chicken pieces to a cutting board and chop them up.  Now put them back into the skillet.

*Now pre-heat your oven to 400*F.

*Add the black beans to the chicken and turn them on to a medium-low temperature to warm them all up.  Add the salsa and sour cream and stir well.

*Once the chicken mixture is hot, add the spinach.  Stir until the spinach has shriveled up.  Now add the shredded cheese.  Mix well.

*Spray a 9x13 baking dish with cooking spray.

*Put 1/3 a cup or so of queso on the bottom of the baking dish and spread it out to cover the bottom of the dish.

*Take a large scoopful of the chicken mixture and put it into a tortilla.  Roll it up.  Now put it into the baking dish.  Continue to do this with the rest of your tortillas.

*Pour all of the rest of the queso onto the tops of the enchiladas.  Spread it out to cover all of the tops of the enchiladas (areas that are not covered will go hard while baking).

*Take your pepperjack cheese slices and make sure each piece is cut into two.  Take each piece now and layer it on top of the enchiladas.  Each enchilada will need two pieces of cheese (see picture).

*Put your enchiladas into the oven and bake them for 20 minutes uncovered.  Once the cheese has started to brown, take them out of the oven and serve.

*Put salsa or queso on the tops if you would like, and then sprinkle the juice from a lime slice on top.  Hope you like this one, we did!