Chicken-and-Spinach Enchiladas |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Ingredients:
1 (10-oz.) package frozen chopped spinach, thawed |
1 (16-oz.) jar medium salsa with cilantro, divided |
2 (10-oz.) cans enchilada sauce |
1 (8-oz.) package cream cheese |
2 1/2 cups shredded or chopped roasted chicken |
10 (7- to 8-inch) flour tortillas |
1 (8-oz.) package shredded mexican four-cheese blend |
toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes |
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-inch 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 desired toppings.
6. *1/3-less-fat cream cheese may be substituted.
7. Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.
|
|