Chicken And Spinach Enchiladas

Chicken Enchiladas


  • 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


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.

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