Recipe {crockpot chicken and spinach enchiladas}

This month I have been cleaning out our pantry and freezer. I noticed a lot of things in there are a few months old and its time for a fresh start. I also want to make room to stock up on homemade freezer meals so I don't have to think every night about dinner. So last nights dinner was created by what I had on hand and it was delicious! I should note that just the filling is made in the crock pot so it does take a few minutes of work but totally manageable.
Chicken Spinach Enchiladas
Filling:
4 frozen chicken breast (about 1 lb.)
1/2 jar salsa
1 teaspoon cumin
1 container reduced fat cream cheese
1 package frozen spinach, thawed and drained
1 cup cheese
Add the first 3 ingredients to your crockpot set on low for 8 hours or high for 5. Stir in the cream cheese and spinach the last 30 minutes. Then turn off the crock pot and stir in a the cheese.
Enchiladas:
Package of tortillas
1 cup of cheese
Preheat oven to 350*. Grab a 9x11 pan Fill each tortilla with a few scoops of the chicken and spinach mixture then roll them up tucking the ends in and lay in the pan. You should be able to fit 10 enchiladas in the pan if you smush them a little. Once you have all your tortillas in the pan top with the cheese. Bake for 20 minutes or until the cheese is bubbly and starting to brown.
They were a big hit over here and super simple to make. Hope y'all enjoy :)