Submitted by: Tammy Smith
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Servings: 4
Enjoy the flavors of green chilies, shredded chicken, and a creamy sauce in this quick and easy recipe for BD-friendly enchiladas.
1 1/2 c. spinach
1/2 c. Greek yogurt
4 oz. shredded cheese
2 1/2 tbsp. canned coconut milk
3/4 c. green enchilada sauce
1 tbsp. coconut oil
4 sprouted whole grain tortilla
16 oz. cooked chicken
3 oz. canned diced green chilies
1/2 c. onion
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Heat coconut oil in a skillet over medium heat. Add chopped onion and cook for 1 minute. Add spinach and cook 5 minutes. Fold in shredded chicken, garlic powder, and cumin. Set aside.
Combine Greek yogurt, diced green chilies, coconut milk, cheese, and half of the enchilada sauce in a saucepan over low heat. Stir until cheese melts and mixture is smooth.
Grease a 9x9 square baking dish with coconut oil, and pour a thin layer of yogurt sauce in bottom of dish.
Lay tortillas on flat surface. Place equal amounts of chicken mixture in center of each tortilla, roll up, and place seam side down in dish. Pour rest of yogurt sauce over top and then pour remaining enchilada sauce over yogurt sauce. Bake in 350ºF oven for 15 minutes.
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