Pour Italian dressing over chicken breasts and let marinate in the refrigerator for about 2 hours. Sprinkle chicken breasts with salt and lemon pepper and grill until cooked through- about 7 minutes a side. Let stand about 10 minutes and chop into bite-sized pieces.

Heat a large frying pan (one with a lid) over medium-high heat, add olive oil and onions and cook for about 2 minutes. Add red pepper and cook for about 2 more minutes. Add frozen corn, chicken and green chilies and cook for about 2 more minutes. Add the spinach and cook until it just starts to wilt.

Now for the cheese, this is where the heat of your enchiladas is decided: If you like spicy go with 16 ounces of pepper jack. For medium heat put in 8 ounces pepper jack and 8 ounces of jack cheese. For totally mild just use jack cheese. We love the half pepper jack option, so the kids will eat too.

Stir in the cream cheese and jack cheese(s). Cover pan with a lid and remove from heat immediately. Set aside for several minutes while the cheeses melt. Remove lid and stir well to blend.

Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray. Fill tortillas with chicken mixture, roll and line up in casserole dish. Makes approximately 10 enchiladas depending on how full you stuff them and the size of your tortillas.

Bake at 350 degrees for 15 minutes. While enchiladas are cooking, heat enchilada sauce with brown sugar in a small saucepan. Remove enchiladas from oven at 15 minutes – the tortillas should be getting a little crispy. Pour sauce over enchiladas and return to the oven for about 10 minutes or until cheeses are hot and bubbly.

Enjoy!