Spinach and Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Really good...really easy Ingredients:
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 |
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 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.
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