Christmas Chicken Enchiladas

Happy New Year, friends!  I can't believe another year has come and gone.  For 2011, my goals are to work on more positive self-talk and finding a full-time job.  I am my own worst enemy and it doesn't get me anywhere.  Here's to taking it one day at a time and keeping things in perspective. :)

For these enchiladas, I wanted to use up leftover cooked chicken and sauce and find a way to make this typically unhealthy dish better for you.  I think I succeeded!  Instead of sour cream, I subbed in nonfat Greek yogurt and used whole wheat tortillas.  Adding the extra tomato and spinach for veggies turned out great too.  They became Christmas chicken enchiladas since the filling was a festive red and green.  I'm a fan :)

I had leftover tomato sauce to which I added cumin, cayenne pepper, and garlic; otherwise use your basic canned enchilada sauce.

Shred your chicken with two forks.

Chop your tomatoes.

Add some lovely fresh spinach.  Yum.

Shred your cheese.  I used cheddar and Romano since that's what we had in the fridge.  Next time I'll use Monterey Jack instead of Romano for a milder flavor.

Mix together the Greek yogurt, chicken, tomatoes, and spinach.

In a 9"x13" baking dish coated with cooking spray, place a tortilla at one end.  Spoon about 2 tablespoons of your filling in the middle of the tortilla.  Fold in the short ends, then roll up the tortilla from one end.  Place the enchilada seam-side down in your baking dish.

Repeat until you have these babies finished.

Spoon your sauce over the top!

Cover with cheese, please :)

Cover the pan with foil and bake in a 350 degree oven for 25 minutes.  Remove the foil and bake for another 5 minutes until the top is golden brown.

¡Buen provecho!

Christmas Chicken Enchiladas - adapted from my childhood church cookbook
Makes 6 LARGE enchiladas

Ingredients:

• 2 cups shredded chicken (about 4 chicken breasts)
• 6 burrito-size whole wheat flour tortillas (I used Trader Joe's)
• 1 tomato, chopped
• 1-2 cups fresh spinach
• 3/4 cup nonfat Greek yogurt (or however much you need to mix the chicken, tomatoes, and spinach together - I eyeballed it)
• 1 28 oz. can enchilada sauce, or your favorite tomato sauce seasoned with cumin, cayenne pepper, and garlic to taste
• 1/2 to 1 cup shredded cheddar and Monterey Jack cheese, depending on how much cheese you want on top
• salt and pepper

Directions:

• Preheat oven to 350 degrees.  Spray 9"x13" baking dish with cooking spray.
• Shred your chicken using 2 forks.  In a large bowl, combine chicken, tomatoes, spinach, and Greek yogurt.  Season to taste with salt and pepper.
• Place one tortilla in baking dish and add about 2 tablespoons of chicken and veggie mixture down the middle.  Fold over the short ends of the tortilla and roll up lengthwise.  Place seam-side down in dish.  Repeat until the pan is full.
• Drizzle sauce over the enchiladas until they are well coated (you probably won't use all the sauce).
• Sprinkle cheese on top.
• Cover pan with foil and bake for 25 minutes.  Remove foil and bake for another 5 minutes.