Chicken and Spinach Enchiladas

myWholeLifeBy myWholeLife Team  ,   ,

November 29, 2014

For Diabetes Awareness Month we would like to share this recipe from our eBook: Master Your Blood Sugar.

Chicken is a very high source of protein with much lower total and saturated fat than beef, and some vitamins and minerals that have been shown to be helpful in managing your blood sugar. Spinach can also help regulate blood sugar via its high content of certain minerals, and unique phytonutrients that fight inflammation, a rapidly emerging risk factor for diabetes.

  • Yields: 8 Small Enchiladas

Ingredients

2 large skinless, boneless chicken breasts cut into thin strips.

1 cooking onion, sliced into half moons

2 cloves garlic, minced

3 cups packed baby spinach

½ cup black beans

½ cup low-sodium chicken or vegetable stock

2 tbsp grapeseed oil

2 tbsp chili powder

1 tbsp cumin

1 tsp chili flakes

1 cup grated mozzarella

8 small whole wheat or sprouted tortillas (ie. Ezekiel)

Side Avocado Yogurt

1 ripe avocado

¼ cup plain Greek yogurt

½ cup chopped black olives

Juice and zest of ½ lime

Pinch of sea salt

Directions

1Preheat Oven to 450 and line a baking sheet with parchment paper.

2Place a large non-stick skillet over medium high heat, add 1 Tbsp oil.

3Add sliced onion to the pan and cook for 5 minutes until onion is soft. Add chicken and cook an additional 10 minutes.

4Add garlic, spinach, black beans, chicken stock, chili, powder, cumin and chili flakes and cook for 5 minutes, stirring often.

5Remove from heat and stir in half of the mozzarella.

6Divide chicken mixture into 8 portions and place at one end of each tortilla. Roll and place seam side down on baking sheet.

7Top with remaining cheese and bake until cheese melts 5-10 minutes.

Vegetarian Option

1Replace chicken with roasted sweet potato. 1 large potato, peeled and cubed tossed with 1 tsp olive oil, roasted at 400 degrees for 25 minutes.

Side Avocado Yogurt

1Mash avocado until it’s creamy and little to no lumps exist.

2Stir in remaining ingredients and serve!

Leftover Tip: If you have extra filling, place small tortilla in a large muffin pan; fill with leftover chicken and spinach mixture. Bake at 350 for 12 minutes. Let cool and store in fridge for a quick snack or lunch.

Ingredient Tip: Use chopped frozen spinach instead of fresh. Just be sure to squeeze out all the excess moisture before adding it to the recipe. Frozen spinach is a nutritious and economical staple to keep on hand.

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