Karen Conners altered the recipe from Jr League. Sauce is same.

12 inch corn tortillas (or flour)
1 lb chicken breast, cooked and shredded
3 cups Monterey Jack cheese shredded
1 12 oz jar of green salsa
1 pount fresh spinach
RED Chili Sauce:
1/2 C onion
2 cloves garlic, minced
1 TBSP Olive Oil
3-4 TBSP Chili powder
2 TBSP flour
1 tsp cumin, ground
1 tsp oregano
1 17 oz can tomatoes, undrained
2 C chicken broth
1 C tomato sauce
1 C sour cream

12 inch corn tortillas (or flour) 1 lb chicken breast, cooked and shredded 3 cup s Monterey Jack cheese shredded 1 12 oz jar of green salsa 1 pount fresh spinach 1/2 C onion 2 cloves garlic, minced 1 TBSP Olive Oil 3 -4 TBSP Chili powder 2 TBSP flour 1 tsp cumin, ground 1 tsp oregano 1 17 oz can tomatoes, undrained 2 C chicken broth 1 C tomato sauce 1 C sour cream

SAUCE: In 10 inch skillet over medium heat, saute onion and garlic in oil until softened, abot=ut 5 minutes. Stir in chili powder, flour, cumin and oregano. Cook 1 minute stirring constantly. Stir in tomatoes, chicken stock and tomato sauce. Increase to medium-high and simmer 15 minutes. Remove from heat. Place sauce in a blender or processor and puree. Return sauce to skillet and keep warm over low heat.

To ASsembleL heat tortillas so they are just beginning to crisp Put a layer of sauce on the bottom of a 9 1/2 x 11 baking dish. Layer 4 tortillas (I cut two in half), spinach, chicken, green salsa, sauce and cheese. Repeat this two more times.

Cover with foil. Bake at 350 fro 30 minutes. Take off the foil and bake for 5 more minutes. Serve hot with a dollop of sour cream.