Spinach And Chicken Enchiladas

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (16 ounce) jar medium cilantro salsa, divided
• 2 (10 ounce) canned enchilada sauce
• 1 (8 ounce) package cream cheese
• 2 1/2 cups shredded roasted cooked chicken
• 10 (8 inch) flour tortillas
• 1 (8 ounce) package shredded mexican blend cheese

Recipe

• 1 drain spinach well, pressing between paper towels. set aside.
• 2 stir together 1/4 cup salsa and enchilada sauce, and set aside.
• 3 microwave cream cheese in a medium microwave-safe bowl at high 1 minute or until very soft. add spinach, chicken, and remaining salsa, and stir unti blended.
• 4 spoon heaping 1/3 cupful chicken mixture down center of each tortilla. roll up tortillas, and place,seam side down, in a lightly 13x9" baking dish. pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
• 5 bake at 350 degrees for 30 minutes or until bubbly. let stand for 5 minutes. serve with desired toppings. toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes.