Ingredients:

• 1 cup diced sweet onion

• 3 garlic cloves, minced

• 1 tablespoon canola oil

• 2 cups chopped fresh baby spinach

• 2 (4.5-oz.) cans chopped green chiles, drained

• 3 cups shredded cooked chicken

• 1 (8-oz.) package ⅓ less-fat cream cheese, cubed and softened

• 2 cups (8 oz.) shredded pepper Jack cheese

• ⅓ cup chopped fresh cilantro

• 8 (8-inch) soft taco-size flour tortillas

• Vegetable cooking spray

• Tomatillo Salsa

Preparation:

1. Preheat oven to 350°.

2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted.

3. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste.

4. Spoon about ¾ cup chicken mixture down center of each tortilla; roll up tortillas.

5. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

6. Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

To Make Ahead: Prepare recipe as directed through Step 2. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step 3.