Chicken-and-Spinach Enchiladas

Ingredients

• 8 oz cream cheese 
• 20 oz enchilada sauce canned
• 10 8-inch flour tortillas ()
• 10 oz pkt spinach frozen thawed chopped
• 6 servings toppings: lettuce fresh shredded red halved chopped
• 2.5 cups roasted chicken shredded chopped
• 16 oz salsa with cilantro, divided
• 8 oz mexican four-cheese blend shredded

Equipment

• bowl
• paper towels
• oven
• baking pan
• microwave

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.
4. Add spinach, chicken, and remaining salsa, and stir until blended.
5. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla.
6. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish.
7. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
8. Bake at 350 for 30 minutes or until bubbly.
9. Let stand 5 minutes.
10. Serve with desired toppings.
11. *1/3-less-fat cream cheese may be substituted.
12. Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.