2-3 chicken breasts cubed (small)
1-2 Tbsp. Olive oil
1 clove garlic
a few shakes of Williams Fajita Seasoning (or garlic salt, pepper, a dash of cumin, a bit of oregano...)
1/2 container of washed and ready to eat baby spinach
1/4 cup milk
1 1/2 cups mozarella cheese (grated)
2 Tbsp. Medium heat Tomatillo salsa
Cook chicken breasts with garlic in the olive oil until almost completely done. Add the spinach and cook until it begins to wilt. Add milk, 3/4 cup of the cheese, tomatillo salsa. Stir and cook for a few more minutes on medium heat. Try not to eat it all before filling the tortillas.
Lightly margarine or butter a flour tortilla and place in a hot (med./high) pan. Immediately spoon some of the filling onto the tortilla, sprinkle a bit more cheese and then place another (lightly buttered on one side) tortilla on top. Cook until golden and then flip and cook until golden. Cut into wedges and serve with sour cream (and salsa if you want).