Drain spinach with paper towel. Set aside.

Stir together 1/4 cup salsa and enchilada sauce, & set aside.

Mix together cream cheese, spinach, chicken, and remaining salsa, & stir until well blended.

Spoon 1/3 cup chicken mixture down the center of each tortilla. Roll up each tortilla and place seam sides down, in a lightly greased 13x9 inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas, and sprinkle with cheese.

Bake at 350°F for 30 minutes or until bubbly. Let stand 5 minutes. Serve with toppings.