Baja Cantina-style Enchiladas Santa Fe

  • 12 (6-inch) flour tortillas
  • 1 (12 to 15 oz.) can red enchilada sauce
  • 4 oz spinach
  • 4 oz cream cheese
  • 1 large red onion, diced
  • 2 ripe tomatoes, diced
  • 1 lbs. jack and Cheddar cheeses
  • 2 lbs. boneless chicken breasts image placeholder

Dice chicken into 1/2 inch chunks. sauté chicken with a pinch of garlic, pepper, salt and olive oil.

Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken.

Roll tortilla; add jack and Cheddar cheeses and bake at 350° F for 20 minutes or until cheese is melted.

Makes 6