Avocados are the “icing” on this delicious dish. “Thumbs up” from all my guys and a big THANK YOU from me to them for saving room for dessert so I could enjoy leftovers for lunch.

1-8 oz pkg reduced-fat cream cheese

1-1/2 cup salsa verde (the green stuff)

4 cups coarsely chopped fresh baby spinach

2-10 oz cans chicken breast, drained (or, better yet, 2-1/2 cups of deli-roasted chicken)

12 soft taco-sized flour tortillas

2-10 oz cans mild red enchilada sauce

1/4 cup chunky salsa (the red stuff)

8 oz Pepper Jack cheese, grated

3 cups shredded iceberg lettuce

1 cup diced tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 350 degrees and lightly oil a 9×13 baking dish

2) To large, microwave-safe bowl, add cream cheese; microwave 1 minute to soften; to cream cheese, add: salsa verde, spinach, and chicken; mix well to combine

3) Lay out flour tortillas; divide cream cheese mixture between tortillas, spooning down center of each tortilla; roll tortillas and place, seam-side down, in baking pan

4) In medium bowl, combine red enchilada sauce and chunky salsa; pour sauce over enchiladas; place enchiladas in oven and bake 25 minutes; sprinkle Pepper Jack cheese over enchiladas and bake additional 5 minutes; remove from oven

5) Scatter lettuce, tomatoes, and avocados over enchiladas and serve

Servings: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/22/12.