TELLER RECIPE - OCTOBER 2008

EASY ENCHILADAS

1 jar (16-oz.) medium salsa, divided
2 cans (10-oz.) enchilada sauce
1 pkg. (8-oz.) cream cheese
1 pkg. (10-oz.) frozen chopped spinach, thawed, squeezed well
2-1/2 cups cooked chicken breast, chopped
10 (7 to 8-inch) flour tortillas
1 pkg. (8-oz.) Mexican four cheese blend, shredded

Stir together 1/4 cup salsa and enchilada sauce; set aside. Microwave cream cheese on high 1 minute until soft. Add spinach, chicken and remaining salsa; stir until blended. Spoon 1/3 cupful chicken mixture down center of each tortilla. Roll and place seam side down in a lightly greased 9"x13"x2" Pyrex dish. Pour enchilada sauce over tortillas; top with cheese. Bake at 350 degrees for 30 minutes. Serve with sour cream!