Leftover Chicken Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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)

Recipe

• 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!