Baja Cantina Enchiladas Santa Fe

Ingredients

• 12 (6-inch) flour tortillas
• 1 (12 to 15 ounce) can red enchilada sauce
• 6 ounces spinach
• 6 ounces cream cheese
• 1 large red onion, diced
• 2 ripe tomatoes, diced
• 1 pound jack and Cheddar cheeses
• 2 pounds boneless chicken breasts

Instructions

1. Dice chicken into 1/2 inch chunks. Sauté chicken with a pinch of garlic, pepper, salt and olive oil.
2. Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken.
3. Roll tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for 20 minutes or until cheese is melted.

Yield: 6 servings

Attribution

Paul Dinga, Baja Cantina, Salt Lake City, Utah