I forgot all about the toppings, but I did sprinkle with green onions before taking it out of the oven. Tasted Great and a great way to get your veggies in the meal. I also served with beans and Mexican rice.
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Bake: 30 Minutes
Stand: 5 Minutes
- 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
- 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.
- *1/3-less-fat cream cheese may be substituted.
- Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.
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