Chicken and Spinach Enchiladas

I love Mexican food. When looking online, I stumbled upon a similar recipe for spinach enchiladas but it was a bit too spicy and exotic for my kids. I tamed it down a bit and came up with this alternative. I was able to sneak in a variety of different vegetables into it as well. I am sure if you wanted to omit the chicken that this would be an excellent vegetarian dish. So, enjoy my Chicken and Spinach Enchiladas!

Chicken and Spinach Enchiladas

2 -3 chicken breast, cooked (with salt and pepper to taste)
1 package frozen spinach, thawed and drained
1 small can chopped green chilies
1/3 C. mushrooms
1/4 C. onions, chopped
1/4 C. green peppers, chopped
1 pinch of garlic
1 T. vegetable oil
1 T. butter
2 Tb. lime juice
1/3 C. heavy cream
1/4 C. chicken stock
1 C. shredded cheddar
6 tortillas, warmed

Preheat oven to 375 degrees. In a pan, melt butter and heat oil, sauté mushrooms, green peppers, garlic and onions until softened, about five minutes. In another bowl, add cream, chicken stock and lime juice. Take half of the sauce and mix with vegetables. Add cooked chicken, spinach, chilies, and cheese into pan until warmed. Roll mixture into tortillas, place seam-side down in a greased baking dish. Then top with the remaining cream sauce and a little extra cheese. Cover with foil and bake for about 15 minutes. Top with tomatoes.