10 oz pkg frozen spinach, thawed
16 oz jar salsa, divided
2 ½ to 3 cups enchilada sauce*
8 oz pkg 1/3 less fat cream cheese
2 ½ cups shredded roasted chicken
10 8-inch tortillas
8 oz shredded Mexican cheese
toppings (guacamole, tomatoes, etc.)
Stir together ¼ cup salsa and Mexican enchilada sauce. Set aside.
Microwave cream cheese until softened.
Drain spinach well, pressing between paper towels.
Combine cream cheese, spinach, chicken, and remaining salsa until well blended.
Spoon a heaping 1/3 cup chicken mixture down center of each tortilla. Roll tortillas and place, seam side down, in a lightly greased 9x13 baking dish.
Pour enchilada sauce mixture evenly over the top and sprinkle with shredded cheese.
Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes and serve with toppings.
*You can use 2 10-oz cans of enchilada sauce but this is easy and so much tastier!
*Mexican Enchilada Sauce
3 T chili powder
3 T flour
1 tsp cocoa (do not omit!)
1 tsp oregano
3 cups water
8-oz can tomato sauce
Combine dry ingredients in small bowl.. Stirring constantly, add water.
Cook over medium heat until mixture thickens and then stir in tomato sauce.
