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Baja Cantina Enchiladas Santa Fe

Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah


  • 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


  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

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