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RECIPES:
MAIN DISHES-
POULTRY:
Chicken and Spinach
Enchiladas
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Chicken and Spinach
Enchiladas |
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Favorite Tex Mex...
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10
ounce |
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package frozen chopped spinach, thawed |
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16
ounce |
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jar
medium salsa with cilantro, divided |
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Two
10-ounce |
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cans
enchilada sauce |
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8
ounce |
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package cream cheese (low fat is ok) |
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2½
cups |
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shredded or chopped roasted chicken |
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Ten
8-inch |
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flour tortillas |
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8
ounce |
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package shredded Mexican four-cheese
blend |
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toppings: shredded lettuce, guacamole,
chopped fresh cilantro, chopped red
onion, halved grape tomatoes |
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1 |
Preheat oven
to 350°F. |
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2 |
Drain
spinach well, pressing between paper towels. Set
aside. |
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3 |
Stir
together ¼ cup salsa and enchilada sauce, and
set aside. |
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4 |
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. |
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5 |
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 13x9-inch
baking dish. Pour enchilada sauce mixture evenly
over top of rolled tortillas; sprinkle with
shredded cheese. |
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6 |
Bake for 30
minutes or until bubbly. Let stand 5 minutes.
Serve with desired toppings. |
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Servings: 6 |
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Recipe Source |
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Southern Living |
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