Ingredients
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1 dash garlic salt
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1 tablespoon vegetable oil
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8 (8 inch) flour tortillas
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5 ounces cream cheese, softened
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5 ounces fresh spinach leaves, chopped
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1 medium red onion, diced
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1 large ripe tomatoes, diced
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1 cup grated Mexican blend cheese
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1 lb boneless chicken breast, diced
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1 (15 ounce) can red enchilada sauce
Instructions
- Saute chicken in vegetable oil with garlic salt until just done.
- Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
- NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.