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Chicken-and-Spinach Enchiladas

Prep time 15 mins
Bake time 30 mins
Stand time 5 mins
Yield Makes 5 to 6 servings


  • 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 roasted chicken
  • 10 (7- to 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

How to Make It

  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. Add spinach, chicken, and remaining salsa, and stir until blended.

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

  5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

  6. *1/3-less-fat cream cheese may be substituted.

  7. Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.