Chicken & Spinach Enchiladas

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Mmmm, these are good!  I got this recipe from my friend Renee who makes this dish often!  It's adapted by Recipe Girl from a Southern Living recipe. You gotta try it!


Chicken and Spinach Enchiladas
Printable Recipe
Ingredients:
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) jar medium salsa, divided
2 (10 oz.) cans enchilada sauce
1 (8 oz.) package cream cheese (low fat is fine)
2 1/2 cups shredded or chopped roasted chicken
10 (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, as desired

Directions:
Preheat oven to 350 degrees. Stir together 1/4 cup salsa and enchilada sauce, and set aside. 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. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam-sides dwon, in a lightly greased 13x9-inch baking dish.  Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.  Bake for 30 minutes or until bubbly.  Let stand 5 minutes. Serve with desired toppings.
-Serves 6

I think this just might be on next weeks menu for Honey B. and I!