Easy Chicken-Mushroom Quesadillas

I just tried this out tonight and my mom and I loved them! I didn't have any cumin, however, so I can imagine adding it would make it even better.

Difficulty: Easy
Prep Time: 12
Cook Time: 16
Yield: 4 servings

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) flour tortillas

1 cup shredded Mexican or Cheddar cheese

Topping:

1/2 cup salsa

1/4 sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in a pan and cook a few minutes. Using a large spatula, flip the quesadilla and cook a few more minutes (just like grill cheese sandwiches :)

Chicken Enchiladas

Chicken Enchiladas
You can layer this instead of rolling it, similar to the burrito casserole below.
20 large gluten-free tortillas (I bake about 8 enchiladas and freeze the rest)
chicken mixture:
breast meat from one roasted chicken, or two large chicken breasts
1 large onion
4 c spinach, chopped
Yogurt mixture:
32 oz whole milk plain yogurt (or use sour cream)
2 c salsa (your heat preference)
dash pepper
dash salt
1 1/2 tsp chili powder (more or less, to taste)
20 + oz shredded cheddar or Monterey Jack
Tomato Sauce Topping:
8 oz tomato sauce
8 oz salsa
1 1/2 tsp chili powder
dash salt
Spread the chicken mixture (make sure you divide it up into about 20 portions) on the tortillas; spoon some yogurt sauce over the chicken; sprinkle on some cheese (or you can cut the cheese into 1 oz slices and lay it on top); roll up and put in baking dish; pour sauce over top and sprinkle on more cheese. Bake at 375 degrees for 30 minutes
You can also freeze these individually (without sauce on top) on a cookie sheet. Then wrap them individually and put in a freezer bag. Thaw, top and bake.