Chicken & Spinach Enchiladas

By á-8242

Need to try something other than the canned sauce

Ingredients

• 1 10 oz pkg frozen chopped spinach, thawed
• 1 16 oz jar med salsa with cilantro, divided (I used fresh chopped cilantro added to corn & black bean salsa.)
• 2 10 oz cans enchilada sauce
• 1 8 oz cr cheese
• 2 1/2 c shredded or chopped roasted chicken
• 10 (7-8") flour tortillas
• 1 8 oz pkg shredded Mexican four-cheese blend
• Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

Preparation

Step 1

Drain spinach well
Stir together 1/4 c salsa & enchilada sauce, set aside
Microwave cr cheese to soften, add spinach, chicken, remaining salsa and stir until blended
Spoon heaping 1/3 c down center of each tortilla.
Roll up tortilla, place seam-side down in lightly greased 13 x 9" baking dish.
Pour enchilada sauce mix evenly over top of rolled tortillas
Sprinkle with shredded cheese
Bake 350˚ for 30 min or until bubbly.
Let stand 5 min.
Serve with toppings.