Name: White Chicken Enchiladas
Ingredients: 1 Tbsp. extra virgin olive oil; 1 tsp. minced garlic; ½ medium onion diced; 1 yellow pepper diced; 4 cups torn fresh spinach (about ½ bag); 2 cups shredded chicken (about 2 medium chicken breasts); 1 4- ounce can diced Green Chiles (undrained); 1½ cup Greek yogurt; 2 tablespoons Southwest Seasoning; 1 tsp. lime juice; ½ cup water; 6 7- inch whole wheat flour tortillas; 1 cup shredded cheddar cheese; 1 medium tomato chopped

Ingredients

1 Tbsp. extra virgin olive oil
1 tsp. minced garlic
½ medium onion diced
1 yellow pepper diced
4 cups torn fresh spinach (about ½ bag)
2 cups shredded chicken (about 2 medium chicken breasts)
1 4-ounce can diced Green Chiles (undrained)
1½ cup Greek yogurt
2 tablespoons Southwest Seasoning
1 tsp. lime juice
½ cup water
6 7-inch whole wheat flour tortillas
1 cup shredded cheddar cheese
1 medium tomato chopped

Instructions

Preheat oven to 350 degrees.
In a skillet, heat olive oil and saute garlic, onions, and pepper over medium heat.
Add torn spinach leaves to sauteed mixtures and wilt (about 3-4 minutes)
Remove from heat, stir in chicken and diced Green Chiles
Meanwhile, prepare sauce of yogurt, Southwest Seasoning, lime juice, and water.
Pour half of the sauce into the filling mix.
Fill six whole wheat tortillas (I used gluten free tortillas) with filling mix and roll, placing seam side down in a baking pan.
Top with remaining sauce and sprinkle with cheese.
Bake for 15-20 minutes until cheese is melted and browned.
Top with tomatoes.

Makes 6 enchiladas.

Portion Fix Container Count (1 enchilada) = 1 green, 1 red, 1 yellow, 1 blue, 1 tsp.