Leftover Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken) Ingredients:
4 whole wheat tortillas |
2 cups shredded cooked chicken (from the best shredded chicken (crock pot) or crock pot creamy mexican chicken (aka fiesta chicken)) |
2 cups fresh baby spinach |
2 cups grated cheddar cheese (& any other kind you like) |
12 ounces enchilada sauce |
10 ounces plain yogurt (a healthier alternative to sour cream) |
2 cups tofu (optional) or 2 cups corn (optional) or 2 cups black beans (optional) or 2 cups cooked zucchini (optional) |
Directions:
1. Preheat oven to 350.
2. 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**.
3. Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
4. Repeat steps 2 and 3 for the remaining 3 tortillas.
5. Pour enchilada sauce and remaining yogurt over rolled tortillas.
6. Top with remaining cheese.
7. Bake for 30-40 minutes.
8. Serve with rice and side of veggies.
9. Enjoy and thank me later!
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