White Chicken Enchiladas: 21 Day Fix Approved

One of my favorites!  I love to make a batch on the weekend and have them for lunch all week long.  This is one of those "I can't believe this is a 21 Day Fix recipe" recipes.

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 

1. Preheat oven to 350 degrees. 
2. In a skillet, heat olive oil and sautee garlic, onions, and pepper over medium heat. 
3. Add torn spinach leaves to sauteed mixtures and wilt (about 3-4 minutes) 
4. Remove from heat, stir in chicken and diced Green Chiles
5. Meanwhile, prepare sauce of yogurt, Southwest Seasoning, lime juice,  and water. 
6. Pour half of the sauce into the filling mix. 
7. Fill six whole wheat tortillas (I used gluten free tortillas) with filling mix and roll, placing seam side down in a baking pan. 
8. Top with remaining sauce and sprinkle with cheese. 
9. Bake for 15-20 minutes until cheese is melted and browned. 
10. Top with tomatoes.

Makes 6 enchiladas.
21 Day Fix Container Count (1 enchilada) = 1 green, 1 red, 1 yellow,  1 blue, 1 tsp.

When you are cutting onions, make sure to wear your onion cutting goggles!  Best Mother's Day present every!