Recipe: Chicken mushroom spinach enchiladas

Decided to have a couple of friends over for dinner, so went with enchiladas. I've never made them before, but looking online, they didn't look difficult. Thankfully it wasn't difficult at all once I got started. You will notice that if a recipe calls for specific measurements, I follow those to a crossed-t, but when I cook on my own, the units of precision go no further than vague gestures of human guessing. I like it that way. Keeps things interesting. This turned out better than I had hoped, and is actually fairly healthy (cheese notwithstanding, but come on, cheese isn't THAT unhealthy if used right).

Ingredients:
3 chicken breast fillets
Half of a yellow (sweet) onion
Fistful of  washed baby spinach leaves
3 twists of the black pepper mill
4oz sour cream (really, it was a dollop of the stuff, but it was about half of the 8oz container)
A few shakes of oregano
10 HEB freshmade flour tortillas
15oz can of El Paso enchilada sauce
2-spoonfuls of Texas Texas Premium brand Mild salsa (they are the best!)
2-cups HEB Mexican blend cheese

1) Cook chicken per instructions if frozen, or otherwise cook them as one normally does.
2) Cube chicken into smallish bits
3) Preheat oven to 350F
4) Return chicken to skillet, add onions, oregano, pepper until onions are slightly brown. Add spinach, mushrooms, sour cream and a small handful of cheese. Cook until spinach is a bit wilty, stirring all the while. Stir in salsa.
5) Spoon even amounts of the mixture into tortillas and  place, folded side down, into 9x13 dish
6) Pour on the enchilada sauce, and cover with plenty of cheese. Bake for 20 minutes, uncovered. Let cool 5 minutes, and eat.

Chicken mushroom and spinach enchiladas