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 sautee 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.
Notes
Makes 6 Enchiladas