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4/5
(1 Votes)
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
Details
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.
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