Prep Time
15 Mins
Bake Time
30 Mins
Stand Time
5 Mins
Yield
Makes 5 to 6 servings

How to Make It

Step 1

Drain spinach well, pressing between paper towels. Set aside.

Step 2

Stir together 1/4 cup salsa and enchilada sauce, and set aside.

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

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

Ratings & Reviews