Got your attention now, who ever thought of having enchiladas at Easter? After you see this recipe, you might be inclined to push the ham away and get to the store to buy tortillas and cilantro. These are delicious and the cream cheese in them make them extra special for that pretty Easter buffet.

1 cup diced sweet onion (or if you are in a sour mood, I guess you could use a mean onion)

3 garlic cloves, minced

2 cups fresh chopped baby spinach

2 (4.5 oz) cans chopped green chiles, drained

3 cups shredded cooked chicken

1 (8 oz) package cream cheese, softened *You can use the low fat cream cheese if you really really want, but just don’t get to skinny to fit into that new Easter outfit.

2 cups shredded pepper jack cheese (I used cheddar just because I like the flavor better than the jack…