Enchiladas Santa Fe

My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  lb boneless chicken breast, diced
• 1  dash  garlic salt
• 1  tablespoon  vegetable oil
• 8 (8 inch)  flour tortillas
• 5  ounces cream cheese, softened
• 5  ounces fresh spinach leaves, chopped
• 1  medium red onion, diced
• 1  large  ripe tomatoes, diced
• 1 (15 ounce) can  red enchilada sauce
• 1  cup  grated  Mexican blend cheese

Directions

1. Saute chicken in vegetable oil with garlic salt until just done.
2. Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
3. Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
4. NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.