"Chicken" and Spinach Enchiladas Verde

Ingredients

• Spinach

  Raw

  1 bunch or 340g

• Salsa verde

  Campbell soup company, pace

  1 cup or 256g

• Carb Savvy Tortillas

  Trader Joe's

  ⅞ tortilla or 24g

• Reduced Fat Mild Cheddar Cheese

  Organic - H-E-B

  4 oz or 113g

• Beyond Chicken, Grilled Strips

  Beyond Meat

  12 strips or 170g

• Organic Nonfat Plain Greek Yogurt

  Kirkland Signature

  ½ cup or 127g

Directions

1. Rinse and slice thin the spinach, shred the cheese.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a small bowl, stir together half of the greek yogurt and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and greek yogurt in the center. Lay a small handful of spinach over that, add chicken and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
4. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

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