Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah
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
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.