Preheat your oven to 400°F.

In a large mixing bowl, combine the cooked shredded chicken, fresh baby spinach, and sour cream. Add cumin, garlic powder, sweet paprika, chili powder, salt, and ground pepper. Stir until well combined.

Lay a tortilla on a flat surface and spread a portion of the chicken mixture over half of the tortilla.

Top the chicken mixture with about ¼ cup of shredded Mexican blend cheese.

Carefully fold the tortilla in half and place it seam-side down on a baking sheet.

Continue filling and folding the remaining tortillas, placing each on the baking sheet.

Place the baking sheet in the preheated oven and bake for about 15 minutes, or until crispy and golden brown.

Slice into wedges and serve with guacamole and salsa.