Pork Enchiladas

Pork and Spinach Enchiladas

1 lb. ground pork
1 – 19oz can enchilada sauce, divided
1 – 10oz pkg frozen chopped spinach, thawed, squeezed dry
1 – 1.5oz pkg taco seasoning mix
1 – 8oz pkg cream cheese, cubed (may substitute lower fat cream cheese, or neufchatel)
10 – 8″ flour tortillas, slightly warmed
1 – 14.5oz can diced tomatoes
1 1/2 cups shredded cheddar cheese

Heat oven to 350*F.  Brown pork in skillet, breaking into small pieces until cooked through.  Add 1 cup enchilada sauce, spinach and 1 1/2 tsp. taco seasoning.  Cook and stir about 5 minutes, then stir in cream cheese, heating until just melted.  Remove from heat.

Spread about 1/3 cup filling down the center of each tortilla, roll up and place in greased 9×13 pan, seam side down. 

Stir together diced tomatoes, remaining enchilada sauce and taco seasoning and spoon over top of the rolled enchiladas.  Place (uncovered) pan in oven and bake for 20 minutes.  Take out and sprinkle with shredded cheese.  Return to oven and heat until cheese melts.  Serves 10. 

(Taco seasoning may be reduced, or omitted if not on hand.  Or use your own version of taco seasoning.)