Enchiladas Santa Fe

• 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

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 350u0b0 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.

chicken breast, garlic salt, vegetable oil, flour tortillas, cream cheese, fresh spinach leaves, red onion, tomatoes, red enchilada sauce, blend cheese

Taken from www.food.com/recipe/enchiladas-santa-fe-135712 (may not work)