Chicken Enchiladas

Here's a great Chicken Enchilada recipe thanks to Andrea Nolte at Clean Living Recipes

Chicken Enchiladas

1.5 lbs Ground Chicken
6 Whole Wheat Tortillas
1 Jalapeno, diced

1 Onion, diced
1 Garlic Clove, pressed
1 Green Pepper, diced
1 Cup Mushrooms, Diced
4 Cups Spinach, chopped or torn
Taco Seasoning*
1 Cup Greek Yogurt
1 Cup Cottage Cheese
Plain Tomato Sauce
Sliced Black Olives
Sliced Avocado
Green Onions, Chopped
Instructions
Preheat Oven to 350 Degrees
In Medium Skillet add Chicken, Onion, Garlic, Jalapeno Pepper, and Green Bell Pepper and saute until browned. Add Mushrooms to meat mixture.Add Spinach to meat mixture (heat until wilted) mix well.
In Medium Bowl mix greek yogurt with cottage cheese and add Taco Seasoning (I make my own, recipe at the bottom), stir until well blended.
In baking dish put enough tomato sauce to cover bottom of the dish. In each tortilla place a spoonful of meat mixture and a spoonful of cheese mixture. Roll tortillas and place seam side down. Cover tortillas with tomato sauce, and any remaining cheese / meat.
Bake at 350 for 20 minutes or until hot and bubbly
Remove from oven and sprinkle with sliced black olives, green onion, and sliced avacado.

* Taco Seasoning-1 tablespoon chili powder,1/4 teaspoon garlic powder,1/4 teaspoon onion powder,1/4 teaspoon crushed red pepper flakes,1/4 teaspoon dried oregano,1/2 teaspoon paprika,1 1/2 teaspoons ground cumin,1 teaspoon sea salt,1 teaspoon black pepper.