Chicken Enchiladas

Ingredients

• 1 cup diced sweet onion
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cups chopped fresh baby spinach
• 2 (4.5-oz.) cans chopped green chiles, drained
• 3 cups shredded cooked chicken
• 1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened
• 2 cups (8 oz.) shredded pepper Jack cheese
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) soft taco-size flour tortillas
• Vegetable cooking spray
• Tomatillo Salsa

Preparation

1. 1. Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.
2. 2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.
3. 3. Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.
4. To Make Ahead: Prepare recipe as directed through Step 2. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step 3.