Preheat oven to 350°F. Apply cooking spray to a large baking dish.
Combine the chicken, spinach, cream cheese, and taco seasoning in a bowl.
Pour about 1/4 of the enchilada sauce on the bottom of the baking dish. Use a spoon to make sure it is spread out evenly.
Soften your corn tortillas for 15 seconds in the microwave if needed. Put a large spoonful of filling onto each tortilla. Roll each tortilla tightly and place seam side down in the baking dish.
Top the enchiladas with the remaining the enchilada sauce, and then sprinkle them with cheese.
Cover with tinfoil and bake for 15 minutes. Then take the tinfoil off and bake another 15 minutes.
