Chicken & Spinach Enchiladas

I got the recipe from a good friend of mine.  I love this recipe because it was easy to adapt (leaving out the salsa) and also because it freezes really well.  I just make about 4 of the enchiladas and then wrap the other 4 in saran wrap, foil and use the bag the tortillas came in as the last layer for freezing. 

Additionally, want to note there's now a recipe index on my blog.


Chicken and Spinach Enchiladas:

Ingredients
1 10oz package of frozen chopped spinach
1 cup salsa, divided
2 10oz cans of enchilada sauce
1 8oz cream cheese (I use 1/3 less fat)
2 1/2 cups shredded or chopped roasted chicken
10 (7-8in) flour tortillas (I use the multi-grain or whole wheat ones)
8oz shredded Mexican or cheddar cheese

Toppings: shredded lettuce, guacamole, cilantro, red onion, tomatoes, low-fat sour cream
1) Drain spinach, set aside.
2) Stir together 1/2 cup of salsa and enchilada sauce, set aside.
3) Microwave cream cheese for 1 minute or until soft, add spinach, chicken and remaining salsa, stir.
4) Spoon a heaping 1/3 cup full of chicken mixture down the center of each tortilla. Roll up tortilla and place seam sides down in a lightly greased 13x9" baking dish. Pour enchilada sauce evenly over top, sprinkle with cheese.
5) Bake at 350 degrees for 30 minutes, let sit for 5 minutes. Serve with toppings.

You can freeze this dish for up to 4 weeks. Pack tightly with plastic wrap and foil. Don't bake before freezing. When you take it out of the freezer bake immediately for 1 hour or thaw then bake for 30 minutes.