CHICKEN AND SPINACH ENCHILADAS

2 cups salsa, your choice

2 cans (10-oz each) enchilada sauce 

3/4 cup low-fat cream cheese (This is approximately 6-oz)

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups chopped cooked chicken

8 (8") flour tortillas

1 pkg (8-oz) shredded Mexican Blend cheese

Preheat oven to 350-degrees. Coat a 13" X 9" dish or pan with cooking spray.

Place 1/2 cup of the salsa and the enchilada sauce in a medium bowl; stir mixture to combine.

Place cream cheese in a microwave-safe medium bowl and heat in microwave 1 minute or until very soft. Add the spinach, chicken and remaining 1 1/2 cup salsa to the bowl. Stir mixture to combine well.

Fill each tortilla shell with approximately 1/3 cup of the chicken mixture; roll up. Place in the prepared baking dish or pan, seam side down. Pour the enchilada sauce mixture evenly over the enchiladas and top with the cheese. Baked 30 minutes or until cheese is melted and bubbly. Remove from oven and let rest 5 minutes before serving.

Yield: 4 servings, 2 enchiladas each