Ingredients
Scale
- One 16-ounce jar medium salsa, divided
- Two 10-ounce cans enchilada sauce
- One 8-ounce package cream cheese (low fat is okay)
- One 10-ounce package frozen chopped spinach, thawed & squeezed dry
- 2½ cups shredded or chopped roasted chicken
- Ten 8-inch flour tortillas
- One 8-ounce package shredded Mexican cheese blend
- Extra toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together ¼ cup of salsa and enchilada sauce, and set aside.
- Microwave cream cheese in a medium bowl on HIGH for 1 minute or until softened. Stir in spinach, chicken, and remaining salsa until fully combined.
- Take a heaping ⅓ cup of the chicken mixture and spoon it down the center of each tortilla. Roll up the tortillas and place them seam-side down in a lightly greased 13×9 inch baking dish.
- Pour the enchilada sauce mixture evenly over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 30 minutes or until bubbling. Let it stand for 5 minutes before serving with desired toppings.
Notes
You can use low-fat cream cheese to make this dish lighter.
Feel free to add your favorite toppings to customize the enchiladas as per your preference.
Ensure to squeeze the spinach dry to avoid excess moisture in the filling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.