Healthy Life : Recipe Book Circa 2014 | Page 30

Turkey & Spinach Enchiladas

1 1/2 cupFully cooked turkey (or chicken), shredded

1 (10 oz) Package chopped frozen spinach (or about 1 1/2 cup vegetable of choice)

1 smallOnion, finely chopped

1 (4 oz) canGreen chilies, drained

1/2 cup Grated mozzarella cheese, or low fat white cheddar (I love Cabot brand)

1 cupLowfat plain Greek yogurt

1/2 tsp Salt

1/4 tspPepper

1/2 tspGarlic powder

1/2 tbsEnchilada seasoning (or taco seasoning)

10High fiber, low carb (or gluten free) wraps 1

Topping:1/2 cup mozzarella cheese, grated

Optional:1 (10 oz) can green chile enchilada sauce

1) Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.

2) Spray pan with cooking spray and cook spinach over medium high heat, stirring frequently about 5 minutes, or until thawed enough to break up with spatula. Add onions, continue cooking until spinach is cooked through, onions are translucent, and no excess water remains in pan. Place cooked spinach and onions in a large bowl.

3) Add turkey (or chicken) to the bowl with spinach and onions and add the rest of the ingredients, (except for the wraps and cheese for topping). Stir until well combined.