Chicken-And-Spinach Enchiladas

1. 1

   Drain spinach well, pressing between paper towels. Set aside.

2. 2

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

3. 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. 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. 5

   Bake at 350u00b0 for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

6. 6

   *1/3-less-fat cream cheese may be substituted.

7. 7

   Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.