Step 1

Preheat oven to 375 degrees. Spray oven safe casserole dish with cooking spray.

Step 2

Following instructions on enchilada sauce packet, make sauce in large skillet and keep warm over low heat.

Step 3

Using tongs, carefully dip each tortilla into enchilada sauce, allowing sauce to coat both sides liberally.

Step 4

Place tortillas in casserole dish, overlapping tortillas if necessary to cover the bottom of the dish.

Step 5

Spread shredded chicken over first layer of tortillas. Sprinkle 1/4 c. shredded cheese over chicken.

Step 6

Continue dipping tortillas into sauce and layering between ingredients.

Step 7

Saute spinach in large skillet until just wilted, about 5 minutes.

Step 8

Layer sauteed spinach onto next layer of tortillas.

Step 9

In the meantime, drain black beans & Ro-Tel; mix two ingredients together in medium bowl. Layer beans & Ro-Tel onto tortillas in casserole dish; top with 1/4 cup of shredded cheese.

Step 10

After final layer of tortillas is placed in casserole dish, top with cheese and pour the rest of the enchilada sauce over the top of the flat enchiladas.

Step 11

Bake at 375 degrees for 30-40 minutes, or until topping begins to bubble and top layer of tortillas begins to crisp up.

Step 12

Serve topped with avocados, cilantro, lime wedges, and tomatillo sauce (see recipe notes for information on that particular recipe).