-Makes 6 enchiladas
Ingredients:
2 TBSP olive oil
2 cloves garlic -minced
1/2 yellow onion - diced
1 yellow pepper - diced
4 cups fresh spinach
2 cups cooked shredded chicken (about 2 breasts)
1 4 oz can green chilies - undrained
1 1/2 cups plain greek yogurt
2 TBSP *southwest seasoning
1 tsp lime juice
1/2 cup water
6 whole wheat flour tortillas or 12 corn tortillas
1 cup shredded cheese
1 large tomato - chopped
*3 green onions - chopped (optional)
Preheat oven to 350 .
Heat oil in a large pan over medium heat. Saute garlic, onions and pepper until mostly tender. Add spinach and wilt 3-4 minutes.
Remove from heat and mix in shredded chicken and green chilies.
Meanwhile, in a bowl, mix together yogurt, Southwest Seasoning, lime juice and water. Pour half the sauce into the chicken mix.
Fill the whole wheat tortillas evenly (if using corn tortillas, slightly overlap 2 and then fill so they reach the edges of the pan), roll and place seam side down in a lightly greased casserole dish.
Top with remaining sauce and sprinkle with cheese.
Bake for 15-20 minutes until the cheese is slightly browned. Top with chopped tomatoes and *green onions.
*Southwest Seasoning:
1 TBSP chili powder
2 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika
- 21 Day Fix Container Count (1 enchilada) = 1 green, 1 red, 1 yellow, 1 blue, 1 tsp.
