White Chicken Enchiladas - 21DF approved

-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.