Healthy Spinach Chicken Enchiladas

The other day I really wanted to experiment with Chicken Enchiladas. I hadn’t made them in a VERY long time and honestly, lost my recipe. I did remember a few key ingredients and then figured out how to make them extra healthy with TONS of vegetables. They were AWESOME. Like seriously, you could barely tell there was super health-improving vegetables hidden within.Can’t wait to make them again!

I served this tasty enchilada with a side salad of lettuce, tomatoes, mango tossed in a honey-lime cilantro dressing.

Healthy Spinach Chicken Enchiladas

(Yields: 8-10 enchiladas)

One Whole Cooked Rotisserie Chicken (shredded and off the bone)
1 14 oz can of fat free refried beans
1 1/4 cup enchilada sauce (divided into 1/2, 1/2, and 1/4)
1/2 bag Bird’s Eye Frozen Pepper Stir Fry (defrosted)
1 small onion
10 mushrooms
1 spray of olive oil
8-10 whole wheat low carb tortillas (I use Xtreme Wellness version)
1/2 cup mild cheddar cheese (2%)
1/2 tomato chopped
1 1/2 cup spinach chopped
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp chili powder
1/2 tsp cumin
2 tsp oregano
(Optional: cilantro and rest of tomato to top)

1. In a food processor, combine the onion, frozen peppers, and mushrooms until nearly pureed. Add to skillet over medium heat that’s coated in the olive oil spray.
2. Add 1/4 cup of enchilada sauce, plus all the seasonings. Let simmer for 5-8 minutes, stirring occasionally.
3. Mix in chopped tomatoes and spinach followed by can of refried beans. Then add shredded chicken.4. In a 9 x 13 pan, coat the bottom with 1/2 cup of enchilada sauce. Then fill each tortilla with 1/8-1/10 of the mixture (my attempt made 9). Lay in pan, seam down.
4. After the pan is filled (and feel free to move it into another pan if it gets crowded), top with 1/2 cup of enchilada sauce and shredded cheddar. Feel free to top with cilantro and leftover tomato.
5. Bake in over at 350 degrees for 20-30 minutes, or until cheese is melted.