Jenny's Fiesta Chicken Enchiladas- Casserole Style

I am sure all of you are familiar with Picky Palate. Jenny comes up with so many scrumptious, crowd pleasing meals and snacks, that it is hard to choose which one to make first! Her pictures are beautiful and she is just about the kindest person out there. I don't really know her, but she comments back to you after you make comments on her blog and it makes you feel like you are friends. Anyway, I saw THESE enchiladas (Please go look at her pictures, they are much more beautiful), and loved the fact that she had incorporated more veggies into them. We were going to have Chicken Enchiladas anyway that week, so I decided to try hers, instead of our family favorite. I did make this casserole style, by layering all the ingredients, because that is how we do it at my house. ( I am not sure how that got started!) And the results were, that everyone loved these! They were absolutely fabulous. I did change a few things, I used flour tortillas, just because my hubby doesn't like corn ones, and I used some queso fresco cheese as well as shredded, because it really needed to be used. I also used Greek Yogurt in place of the sour cream, which I always do. They were so yummy! Thanks, Jenny!
Jenny's Fiesta Chicken and Spinach Enchiladas-Casserole Style adapted from Picky Palate
1 Tablespoons extra virgin olive oil
1 large onion, finely diced
3 fresh cloves garlic, minced
6 oz bag baby spinach leaves, chopped
2 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 Tablespoons ground cumin
1 10 oz can Mild Rotel diced tomatoes with Green Chilies
2-10 oz cans cream of chicken soup, healthy request or lower fat
1-10 oz can red enchilada sauce
8 oz greek yogurt
1/2 cup milk
Pinch of salt
Flour Tortillas
3/4 cup queso fresco, crumbled
2 Cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion until softened, about 5 minutes.
Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
2. Place soup, enchilada sauce, greek yogurt, milk and salt into a large saucepan over medium heat. Stir until warmed though.
3. Ladle 1 cup of sauce into the bottom of a large 9x13 inch baking dish. Layer flour tortillas over sauce. Cover tortillas with chicken-spinach mixture. Sprinkle half of queso fresco and 1/3 shredded cheese over chicken mixture. Cover with another layer of tortillas. Spread sauce on top of tortillas. Spread remaining chicken-spinach mixture over sauce and sprinkle with remaining queso fresco and 1/3 shredded cheese. Cover with one more layer of tortillas. Spread remaining sauce on top and sprinkle remaining shredded cheese on sauce.. Bake for 25-30 minutes or until hot and bubbly.