Chicken and spinach enchiladas

cheerleader.08 · February 2011

I have found some great recipes posted here before, so I wanted to share one. This is from Southern Living magazine. I make this for people when I need to take them a meal, and everyone has always called to ask for the recipe. It freezes really well if you want to make it in advance too!

Ingredients

1 (10-oz.)package frozen chopped spinach, thawed

1 (16-oz.) jar medium salsa with cilantro, divided

2 (10-oz.) cans enchilada sauce

1 (8-oz.)package cream cheese

2 1/2 cups shredded or chopped chicken

10 (7- to8-inch) flour tortillas

1 (8-oz.)package shredded Mexican four-cheese blend

Toppings: shreddedlettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grapetomatoes

Preparation

1. Drain spinach well, squeezing out the water

2. Stir together 1/4 cup salsa and enchiladasauce, and set aside.

3. Soften the cream cheese. Add spinach, chicken,and remaining salsa, and stir until blended.

4. Spoon a heaping 1/3 cupful chicken mixturedown center of each tortilla. Roll up tortillas, and place, seam sides down, ina lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenlyover top of rolled tortillas; sprinkle with shredded cheese.

5. Bake at 350? for 30 minutes or untilbubbly. Let stand 5 minutes. Serve with desired toppings.