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CREAMY CHICKEN & SPINACH ENCHILADAS
4 ounces cream cheese, softened
2 tablespoons salsa verde
8 ounce package of frozen spinach, thawed and drained WELL
3 tablespoons milk
3 cups shredded rotisserie chicken
1 1/2 cups Monterey Jack cheese
scant 1/4 cup FRESH chopped cilantro
2 green onions, FINELY chopped
FRESH ground sea salt and tri-color pepper
flour tortillas

• Preheat oven to 350°.
• Spray baking dish with non-stick spray.
• Stir together the cream cheese and salsa verde until smooth.
• Add spinach and blend well.
• Transfer half the mixture to a separate bowl.
• Stir in milk and set aside.
• Fold in chicken, cilantro, green onions, 1/2 cup of cheese, salt and pepper to the first bowl.
• Heat skillet over medium heat.
• Add tortillas, one at a time, turning and cooking 1-2 minutes until blistered.
• Divide chicken mixture evenly among tortillas.
• Roll up and place in baking dish in a single layer.
• Spread reserved spinach mixture over top of enchiladas.
• Sprinkle with remaining cheese.
• Bake uncovered, 20-25 minutes.
• Brown under broiler 1-2 minutes until cheese is melted and browned.