21 Day Fix Chicken Enchilidas

Health Highlights

Ingredients

1 tbsp	Extra virgin olive oil
1 tsp	Garlic
4 cup	Spinach (torn)
2 cup shredded	Chicken, cooked
1/4 cup	Green onion (thinly sliced)
1 can (4oz)	Green chili peppers, canned (undrained)
1 1/2 cup	Greek yogurt, plain, 1% M.F.
2 tbsp	Rice flour, brown
1 tsp	Cumin
1 tsp	Lime juice (fresh)
1/2 tsp	Sea Salt
1/2 cup	Partly skimmed milk, 1% M.F.
6 medium tortilla(s)	Whole wheat tortilla
1 cup chopped	Tomato
1 cup shredded	Monterey jack cheese, low fat

Preheat the oven to 350 degrees F and prepare a baking dish.
In a skillet, heat olive oil with the garlic over medium heat. Add and wilt torn spinach leaves (about 3-4 minutes).
Remove from heat and stir in the chicken, scallions, and chilies. This will be your filling mix.
Meanwhile, prepare the sauce by combining Greek yogurt, rice flour, cumin, lime juice, salt, and milk in a small bowl or glass measuring cup.
Pour half of the sauce into the pan with the chicken filling mix. Stir to coat.
Fill six whole wheat tortillas with filling mix and roll, placing seam side down in the baking dish in a single layer.
Top with remaining sauce and sprinkle with cheese.
Bake for 15-20 minutes until cheese is melted and browned.
To serve, top with fresh tomatoes and enjoy!

Calories 400

Calories from fat 166

Calories from saturated fat 67

Total Fat 18.5 g

Saturated Fat 7.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.4 g

Monounsaturated Fat 7.0 g

Cholesterol 52 mg

Sodium 778 mg

Potassium 593 mg

Total Carbohydrate 31 g

Dietary Fiber 6.1 g

Sugars 5.8 g

Protein 30 g