6 chicken breasts, cooked and chopped
1 teaspoon olive oil
1 onion, minced
1 (14 ounce) can diced tomatoes – zesty chili style
½ teaspoon garlic powder
2 cups fresh spinach
1 cup cheddar cheese
1 cup mozzarella cheese
24 ounce carton light sour cream
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon diced, dried jalapeno peppers
18 whole wheat tortillas
In a large skillet, saute onion in olive oil until translucent. Add chicken, tomatoes, garlic powder, spinach, cheeses, sour cream, pepper, salt, and jalapeno peppers. Saute in skillet on medium heat until hot throughout.
Spoon about 1/4-1/3 cup mixture into each tortilla, rolling tortillas up.
Place enchiladas in a 9×13 inch baking dish and top with extra cheese if desired. Or, wrap individual (or 2, 3, or 4 enchiladas, depending on your family’s needs) tortillas in aluminum foil (I wrap 3 enchiladas in aluminum foil to create a meal – 2 for Ryan, 1 for me).
If placing in baking dish, heat until cheese is melted and enchiladas are hot throughout. If wrapping and freezing in aluminum foil, to serve simply unwrap, place between two paper towels, and microwave about 1-2 minutes per side until hot throughout.