Chicken & Spinach Enchiladas

Very easy, and great for the week. This was a hit with my family. If you're into a Mexican food, try it out. I bought grilled chicken strips from Trader Joe's to make this recipe even simpler.

Ingredients...

• Nonstick cooking spray
• 2 cups salsa, divided
• 2 10-ounce cans enchilada sauce
• 3/4 cup low-fat cream cheese
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 2 cups chopped cooked chicken
• 8 8-inch flour tortillas
• 1 8-ounce package shredded Mexican four-cheese blend

Directions...

1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with a nonstick cooking spray. Place 1/2 cup of the salsa and the enchilada sauce in a medium bowl and stir to combine; set aside.
2. Place the cream cheese in a medium bowl and heat in the microwave for 1 minute or until very soft. Add the spinach, chicken, and remaining 1 1/2 cups salsa to the bowl and stir until blended.
3. Fill each tortilla with about 1/3 cup of the chicken mixture and roll up. Place the enchiladas, seam side down, in the prepared baking dish. Pour the enchilada sauce mixture evenly over the rolled tortillas and top with the cheese.
4. Bake until the cheese is melted and bubbling, about 30 minutes. Remove the enchiladas from the oven and let them rest for 5 minutes. Serve with desired toppings.

Source: Lori Lange blog (recipegirl.com)