Cooking

Instructions

1. Thaw completely in the refrigerator. Pre-heat oven to 350ºF.
2. Add bag of chicken, onion and garlic to a large skillet, sauté until chicken is cooked.
3. Add bag of spinach and cream to the pan and heat until cheese is melted. Set aside to cool slightly.
4. In a small sauce pan heat tomato sauce. Place about a half a cup of spinach and chicken mixture in each tortilla, roll and place seam side down in a 9×13 or (5×5) casserole dish.
5. Top with 1/3 of the tomato sauce (over the middle – leave edges dry and sprinkle cheese over top.
Bake uncovered for approx. 15-20 mins. until cheese is melted and tortillas begin to brown on edges. Warm remaining sauce and serve with enchiladas.