Chicken and Spinach Enchiladas

These Chicken and Spinach Enchiladas are a cheesy, comforting dish that the whole family will love!

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

For the Filling:

1 16-ounce jar medium salsa divided
2 10-ounce cans enchilada sauce
1 8-ounce package cream cheese low fat is okay
1 10-ounce package frozen chopped spinach thawed & squeezed dry
2 cups shredded or chopped roasted chicken
10 8-inch flour tortillas
1 8-ounce package shredded Mexican cheese blend
as desired extra toppings shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

Instructions

In a medium bowl, combine the thawed and squeezed dry spinach, cream cheese, shredded chicken, and half of the jar of salsa. Mix until well combined.
Preheat your oven to 350°F (175°C).
Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Take one tortilla and spoon about 1/4 cup of the filling into the center. Roll the tortilla tightly and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas, ensuring all tortillas are covered. Sprinkle the shredded Mexican cheese blend evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the enchiladas sit for a few minutes after baking. Serve hot, garnished with your choice of toppings.