TGF and I make the Chicken & Spinach Pasta Bake dish almost weekly. Recently, I decided we should switch things up! We took the recipe and made enchiladas with it!
- 2 cups shredded chicken
- 1 jar of Pace salsa
- 1 package of frozen spinach, thawed and drained
- 8 oz. chive and onion cream cheese
- spinach fajita wraps
- shredded mozzarella
Preheat your oven to 350°.
First, mix the chicken, half the salsa, spinach, and cream cheese together.
Place the mixture on the tortilla and add some shredded cheese to it.
Put some salsa in the bottom of the baking dish, then place the wrapped deliciousness in it. Top with salsa and more cheese.
Pop them into the 350° oven for 10 minutes or until the cheese melts. Enjoy!