Skinny Chicken, Black Bean, and Spinach Enchiladas

I love these enchiladas. They are gooey, creamy, and so filling. Not to mention they are chock full of veggies, protein, and fiber. They're a perfect use for leftover chicken.

Mmmmmm!

They can take some time, especially if you don't have any roasted chicken on hand. You could always use some rotisserie chicken, or just leave the chicken out! These are great as vegetarian enchiladas too!

The filling ingredients before I added the spinach.

One of the nice things about this recipe is that you can get multiple things going at the same time. Once you've got the veggies sauteing, you can drain and rinse the beans and chop the spinach.

I've got to tell you, these are my favorite beans. They are organic, no salt added beans that come in BPA free packaging. Whole Foods has a wonderful variety of beans that come this way.

Not to mention they are tender and tasty!

Soften up, veggies!

They don't have a typical enchilada sauce, but they are very creamy and delicious. I use Cholula hot sauce (one of my absolute favorites!) but you could always substitute salsa instead of hot sauce. I'd probably double the amount of salsa.

Here's the sauce, I like it spicy!

I definitely added more hot sauce than I measured out below. I am a nut for spicy food, the spicier the better!

Just before I popped it in the oven. 

One enchilada is definitely a decent portion, and two are very filling. They are low-fat, high fiber, and high protein. They keep me full for a long time. Perfect diet food, especially on a chilly day like today!

Then we gobbled them up!

My boyfriend and I gobbled these up and there was still over half the pan left! They also reheat nicely the next day for lunch! I could not be more excited about not making lunch tomorrow!

My recipe was inspired by this Skinny Enchiladas recipe on Sweet Treats & More. Thanks for the inspiration!

Skinny Chicken, Black Bean, and Spinach Enchiladas
Makes 4-6 Servings
Total Time: 60 minutes (plus an additional 45 if you have to roast the chicken)

Ingredients:
8 La Tortilla Factory Smart and Delicious Wheat Tortillas (1 package)
2 medium white onions, diced
1 large green bell pepper, diced
1 large jalapeno, diced
2 cloves garlic, minced
1 box black beans (or a can), drained and rinsed
1 cup roasted chicken breast
2 cups fresh baby spinach, chopped
1 1/2 cups Greek yogurt, separated
3 tbsp hot sauce (or twice the amount of salsa)
1/4 cup green onion, chopped, separated
1/4 cup shredded cheese
Canola cooking spray

Instructions:
Preheat the oven to 350° F.  Grease a 9"x13" baking dish with cooking spray, set aside.

Saute onions, peppers, and garlic in cooking spray on medium heat until softened, 5-7 minutes.

In a large bowl, combine chicken, beans, chopped spinach, and the onions and pepper mixture. Add 1 cup of Greek yogurt and 2 tbsp of hot sauce. Stir to combine. Using a large ice cream scoop, measure out about a quarter cup into each tortilla. Roll each tortilla and place in baking dish, seam-side down.

In a separate bowl, combine 1/2 cup Greek yogurt, 1 tbsp hot sauce and 2 tbsp chopped green onion. Spoon the sauce over the tortillas and spread around to cover them. Sprinkle cheese and the remainder of the green onions over the top.

Bake for 30 minutes until the cheese is melted and the top begins to brown.

Melty.

Enjoy!

And for those of you counting calories, each enchilada is 228 calories, 5 grams of fat (1.5 saturated fat), 115 mg of sodium, 36 grams of carbs (7 grams of sugar and 16 grams of fiber!), and 23 grams of protein.