Prep Time
15 Mins
Bake Time
30 Mins
Stand Time
5 Mins
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

Wyoming11's Review

December 02, 2012

steponme's Review

October 29, 2012
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.

cookiegirl40's Review

July 05, 2012

shorebird1's Review

February 06, 2012
This was our "main event" for Super Bowl Sunday ... prepared as written and a huge success !!! Served with refried beans and Spanish rice ~ divine!