Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1
Claudia Hon, Vestavia Hills, Alabama
Recipe by Southern Living December 2006

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Recipe Summary

prep:
15 mins
bake:
30 mins
stand:
5 mins
total:
50 mins
Yield:
Makes 5 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain spinach well, pressing between paper towels. Set aside.

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

  • 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.

  • 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.

  • 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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