1 (10 ounce) package frozen chopped spinach, thawed
1 (2 ounce) can sliced mushrooms, with liquid
1 (4 ounce) can chicken broth
1 green bell pepper, chopped
2 (12 ounce) cans salsa
1 (4 ounce) can whole kernel corn, drained
1 small onion, diced
1 teaspoon garlic powder
1 teaspoon dehydrated chicken broth
1 (1 ounce) can sliced ripe olives, drained
Preheat oven to 350 degrees F (175 degrees C).
Slice the chicken into 1 inch pieces and saute in a skillet until golden brown. Drain with water and stir in mushrooms, bell pepper and salsa. Season with chicken broth, corn and chopped onion. Spoon mixture into 6 or 7 tortillas.
Place marinated shredded cheese on each tortilla, wrap tightly and wrap in foil. Place under a broiler pan. Brush lightly with water or broth. Cook uncovered over medium heat until cheese is melted and bubbly.
Place shredded cheese on the bottom of a medium baking dish a 1/4 inch thick. Sprinkle chicken with marinated cream cheese and cheese mixture. Sprinkle with cream cheese mixture and place over chicken. Sprinkle with olives. Cover and broil about 5 minutes to 1 hour.