Spinach and Chicken Enchiladas

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (16 ounce) jarmedium cilantro salsa, divided
• 2 (10 ounce) canned enchilada sauce
• 1 (8 ounce) package cream cheese
• 2 12 cups shredded roasted cooked chicken
• 10 (8 inch) flour tortillas
• 1 (8 ounce) packageshredded Mexican blend cheese

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

cilantro salsa, enchilada sauce, cream cheese, chicken, flour tortillas, blend cheese

Taken from www.food.com/recipe/spinach-and-chicken-enchiladas-208272 (may not work)