Friday, June 26, 2009

Chicken and Spinach Enchiladas

Serves 6

This recipe is adapted from one I saw on Recipe Girl dot com. It's a cinch to whip up and like all enchilada dishes, is just deliciously comforting. I highly recommend.

1 10 ounce package frozen chopped spinach, thawed
1 16 ounce jar medium salsa with cilantro, divided
Two 10-ounce cans of red enchilada sauce
8 ounce package cream cheese
2½ cups shredded or chopped roasted chicken
Ten 8-inch flour tortillas
8 ounce package shredded Mexican four-cheese blend

Preheat oven to 350°F. Drain spinach well, pressing between paper towels. Set aside.

Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken and 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 13×9-inch baking dish.

Pour enchilada sauce evenly over top of rolled tortillas; sprinkle with shredded cheese. Bake for 30 minutes or until bubbly. Let stand 5 minutes. Serve with sour cream, extra salsa, avocado, etc.

3 comments:

Maggie said...

Spinach in enchiladas? I never thought of that. Sounds delish!

Sara H. said...

Cream cheese and regular cheese, sounds heavenly. Could I use low fat cream cheese to lighten it up?

J said...

Katie! I love the new design! I also tried the strawberry bread the other day and it's really yummy! :) Everybody else loved it too! Thanks for always sharing you ideas!