Spinach and Chicken Enchiladas

Really good...really easy

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (16 ounce) jar  medium cilantro salsa, divided
• 2 (10 ounce)  canned  enchilada sauce
• 1 (8 ounce) package cream cheese
• 2 1⁄2 cups  shredded roasted  cooked chicken
• 10 (8 inch)  flour tortillas
• 1 (8 ounce) package  shredded  Mexican blend cheese

Directions

1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
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 unti blended.
4. Spoon heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place,seam side down, in a lightly 13x9" baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
5. Bake at 350 degrees for 30 minutes or until bubbly. Let stand for 5 minutes. Serve with desired toppings. Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes.