Spinach Chicken Enchiladas

• 2 (10-ounce) cans diced tomatoes and green chiles
• 4 skinned and boned chicken breast halves
• 1 cup water
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 (8-ounce) package cream cheese, softened and cut into pieces
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 cup cottage cheese
• 1 1/2 cups sour cream
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 10 (6-inch) flour tortillas
• Toppings: chopped fresh cilantro, diced avocado

1. Combine 1 can tomatoes and green chiles, chicken, and 1 cup water in a saucepan. Drain remaining 1 can tomatoes and green chiles, and add liquid to saucepan. Set drained tomatoes and green chiles aside.
2. Bring chicken mixture to a boil; reduce heat, and cook 10 to 15 minutes. Remove chicken, and strain cooking liquid, reserving 2 1/2 cups liquid and diced tomatoes and green chiles. Cool chicken slightly, and chop.
3. Melt butter in saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in reserved tomato liquid until blended. Add cream cheese, and cook, whisking constantly, 5 minutes or until sauce is thickened. Spread 1 cup sauce into bottom of a lightly greased 13- x 9-inch baking dish.
4. Press spinach between paper towels to remove excess moisture. Stir together spinach, chicken, half of reserved diced tomatoes and green chiles, cottage cheese, sour cream, and 1 cup cheese blend. Spoon mixture down center of each flour tortilla; roll up. Place, seam side down, in dish. Top with remaining sauce.
5. Bake at 350u0b0 for 25 to 30 minutes; sprinkle with remaining 1 cup cheese, and bake 5 more minutes. Sprinkle with remaining tomatoes and green chiles. Sprinkle with toppings.

tomatoes, chicken, water, butter, allpurpose, cream cheese, cottage cheese, sour cream, cheese blend, flour tortillas, fresh cilantro

Taken from www.myrecipes.com/recipe/spinach-chicken-enchiladas (may not work)