Chicken and Spinach Enchiladas

1 (10 oz.) package of chopped spinach, thawed

2 (10 oz.) cans of enchilada sauce

1 (16 oz.) jar of medium salsa, divided

1 (8 oz.) package of cream cheese

2 1/2 cups of shredded roasted chicken**

8 (8-9 inch) flour tortillas

1 (8 oz.) package of Mexican Four Cheese Blend

Combine both cans of enchilada sauce with 1/4 cup of salsa.

Place cream cheese in microwave-safe bowl and microwave on HIGH for approximately 1 minute until the cheese is soft.

Add thawed and drained spinach to softened cream cheese.

(Note: I drain spinach, squeeze out excess water and then press between paper towels to drain thoroughly.)

Add shredded chicken and remaining salsa and stir until well blended.

** I used the white meat only of a rotisserie chicken from my local grocery store deli.

Place about 1/3 cup of chicken spinach mixture across the center of each flour tortilla.

Roll up the tortillas.

Place rolled tortillas, seam side down, in a lightly greased 13" x 9" x 2" baking dish.

Pour enchilada sauce mixture over the top of rolled tortillas.

Sprinkle shredded cheese over top of tortillas.

Bake at 350 degrees for approximately 30 minutes until cheese is melted and mixture is bubbly. Remove from oven and let stand for 5 minutes.

Serve with desired toppings - shredded lettuce, sour cream, guacomole, ripe olives, etc.

* If you want the dish to be spicier, you may substitute hot salsa for the medium. (-;