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Baja Cantina Enchiladas Santa Fe




Source of Recipe


Paul Dinga, Baja Cantina, Salt Lake City, Utah


List of 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



Recipe



Dice chicken into 1/2 inch chunks. Saute 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 degrees F for 20 minutes or until cheese is
melted.
Makes 6 servings.