Spinach and Chicken Enchiladas

Directions

• Step 1
  Preheat oven to 350ºF. Lightly grease a medium baking dish with nonstick cooking spray.
• Step 2
  Remove and discard the skin and bones from the chicken. Using your fingers or two forks, shred the chicken into bite-size pieces and place in a large bowl.
• Step 3
  To the bowl with chicken add the spinach, green scallions, salsa, and half of the cheese. Soften the tortillas by placing them on a microwave-safe plate; cover with a damp paper towel and microwave on 50% power for 1 minute. Spoon the filling down the centers of the tortillas, roll tightly, and place seam-side down in the prepared baking dish. Pour enchilada sauce over the rolled tortillas.
• Step 4
  Cover pan with aluminum foil and bake for 15 minutes. Uncover, sprinkle with remaining cheese, and bake for an additional 10 minutes, or until heated through and cheese has melted.
• Step 5
  Let stand for 5 minutes before serving with sliced avocado and cilantro.