Quick Chicken Enchiladas

2 Cups (about 6 oz.) chopped fresh spinach
12 oz. cooked chicken breast, shredded or diced
1/2 cup canned cannellini (white kidney) beans, drained and rinsed
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 1/2 cups low-sodium salsa
4 Tablespoons chopped fresh cilantro
3 cloves garlic, smashed and chopped
1 large red onion, chopped (about 1 cup)
8 6-inch corn tortillas
1/2 cup shredded low-fat Monterey Jack cheese

This recipe was a little dry. Still going to figure out how to make it more moist and to do a little something different with the pureed salsa. **Just a heads up...otherwise it had great flavor!**

- Preheat the oven to 350*F. Coat a 9x12-inch baking dish with cooking spray.
- In a medium microwave-safe bowl, microwave the spinach on high for 2 minutes, until wilted. Remove and wring out the spinach in a double layer of paper towels to remove excess moisture. Return the spinach to the bowl, and combine it with the chicken, beans, cumin, chili powder, 1/4 cup of the salsa, and 3 tablespoons of the cilantro.
- In a blender or small food processor, puree the garlic, onion, bell pepper, and remaining 1 1/4 cup of salsa.
- Soften the tortillas by microwaving them on high for 30 seconds, then place them on a cutting board. Fill each with 1/2 cup of the chicken mixture. Roll up and place each in the baking dish, seam side down, repeating with all the tortillas. Spoon the pureed salsa over the enchiladas and cover with foil. Bake in the preheated oven for 10 minutes. Remove the foil and sprinkle on the cheese. Bake another 5 to 10 minutes, uncovered, or until the cheese is melted.
- Sprinkle the remaining cilantro over the top of the enchiladas and immediately serve.

Serving Size: Serves 4 -- Serving Size: 2 enchiladas

Number of Servings: 4

Recipe submitted by SparkPeople user HORUS76.