Chicken & Spinach Enchiladas with Guacamole Salad - Anna Jones, RD Chicken & Spinach Enchiladas with

Ingredients

• Cooking spray
• 10-12 sprigs fresh cilantro, rinsed
• 1 small tomato, rinsed
• 1 Rotisserie chicken
• 1 (15 1/2 oz.) can pinto beans, drained and rinsed
• 1 cup fresh salsa (from produce section)
• 1 10 oz. pkg frozen chopped spinach, thawed and squeezed dry
• 1 fresh jalapeno pepper
• 8 (10 inch) whole wheat tortillas
• 1 (10 oz.) can enchilada sauce
• 1 cup shredded Mexican blend cheese
• aluminum foil
• 1 fresh jalapeno pepper, rinsed
• 1/4 cup onion, diced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• 3 medium avocados, rinsed
• 1 lime, for juice, rinsed
• 1 (8 oz.) bag shredded lettuce