What's For Dinner Wednesday's??

One of the ladies in my OAMC group made these and we ate them last week. They were sooooooo good!!! My family could have eaten two pan fulls.

Chicken-and-Spinach Enchiladas

Prep: 15 min., Bake: 30 min., Stand: 5 min.

Ingredients

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

Preparation

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.

Yield

Makes 5 to 6 servings