Creamy Spinach and Chicken Enchiladas

1 cup chopped onion (I used green onions)
3 cloves garlic (you can substitute garlic powder)
2 cups cooked chicken, chopped or shredded
3 cups fresh spinach
1 cup sour cream or cream cheese
1 can enchilada sauce
1 1/2 cups shredded cheese
12 tortillas-corn or flour
Add 1 T olive oil to pan, cook onions and garlic until softened then add spinach till slightly wilted. Add cream cheese, sour cream and 1 cup cheese cook until melted, then add shredded chicken and mix well.
Spoon chicken mixture into tortillas and roll up. Place in 9×13 pan. Top with sauce and cheese.

Bake uncovered at 350 for about 25 minutes.