1 2-1/2 lb. deli-roasted chicken
4 8- to 10-inch flour tortillas
Fresh spinach leaves
1 cup sauteed mushrooms
2 cups shredded Monterey Jack cheese
Remove meat from chicken (discard skin and bones). Chop meat; reserve 2 cups.
Cover and chill or freeze remaining chicken for another use.
Spoon chicken evenly on bottom halves of tortillas.
Top with spinach and mushrooms.
Sprinkle cheese evenly over mushrooms.
Fold tortillas in half.
Heat quesadillas on a griddle over medium heat until browned on both sides and cheese is melted. If desired, serve with salsa and guacamole.