Leftover Chicken Enchiladas

• 4 whole wheat tortillas
• 2 cups shredded cooked chicken (from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken))
• 2 cups fresh Baby Spinach
• 2 cups grated cheddar cheese (& any other kind you like)
• 12 ounces enchilada sauce
• 10 ounces plain yogurt (a healthier alternative to sour cream)
• 2 2 cups black beans (optional) or 2 cups cooked zucchini (optional)

1. Preheat oven to 350.
2. Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
3. Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
4. Repeat steps 2 and 3 for the remaining 3 tortillas.
5. Pour enchilada sauce and remaining yogurt over rolled tortillas.
6. Top with remaining cheese.
7. Bake for 30-40 minutes.
8. Serve with rice and side of veggies.
9. Enjoy and thank me later!

whole wheat tortillas, chicken, spinach, cheddar cheese, enchilada sauce, yogurt, black beans

Taken from www.food.com/recipe/leftover-chicken-enchiladas-302370 (may not work)