Chicken and Spinach Enchiladas
Carolyn Akers
Great for entertaining!
ingredients
- 1 10 oz. pkg. frozen chopped spinach, thawed & drained
- 1 16 oz. jar medium salsa
- 2 10 oz. cans enchilada sauce
- 1 8 oz. pkg. 1/3 less fat cream cheese
- 2 1/2 cups shredded or chopped roasted chicken
- 10 (7-8 inch) flour tortillas
- 1 8 oz. pkg. shredded mexican four-cheese blend
- Toppings-
- shredded lettuce
- guacomole
- chopped fresh cilantro
- chopped red onion
- halved grape tomatoes
- sour cream
directions
- 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 until blended.
- 4
Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13 x 9" baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
- 5
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with toppings.
Source: Leslie Heller
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