Ingredients
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4 whole wheat tortillas
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2 cups shredded cooked chicken (from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken))
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2 cups fresh Baby Spinach
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2 cups grated cheddar cheese (& any other kind you like)
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12 ounces enchilada sauce
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10 ounces plain yogurt (a healthier alternative to sour cream)
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2 cups black beans or 2 cups cooked zucchini
Instructions
- Preheat oven to 350.
- Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
- Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
- Repeat steps 2 and 3 for the remaining 3 tortillas.
- Pour enchilada sauce and remaining yogurt over rolled tortillas.
- Top with remaining cheese.
- Bake for 30-40 minutes.
- Serve with rice and side of veggies.
- Enjoy and thank me later!