Health Smart Enchiladas

Chicken (orTurkey) Spinach-Bean Enchiladas (serves 8)

1 lb ground chicken or turkey

8-12 corn tortillas

2 cups fresh or 1 cup frozen spinach

1 can ( 14 oz) black beans

1 cup fat free refried beans

1 cup frozen corn

1 medium onion, chopped

2 T EVOO

Grated cheese (your preferred)

1 cup chopped tomatoes or 1 can tomatoes

1tsp garlic, minced

½ cup parmesan cheese

½ cup chopped cilantro

1 T Peachy’s herb mix

1 tsp cumin

1 tsp coriander

2 T cider vinegar

Heat oil in a deep skillet. Add onions and garlic, cook for 2-3 minutes. Add ground meat, cook until brown. Add tomatoes, beans, corn, refried beans, vinegar and seasoning Mix in spinach. Set aside.

Heat oven to 350 degrees. Spray a 13x9 glass baking pan with oil. Lay 1 layer of tortillas on pan. Top with enchilada filling. Sprinkle with cheese and cilantro. Repeat process.

Another suggester enchilada process: After filling a tortilla, fold in half, lay somewhat upright in oils glass pan, add the next tortilla, fill and fold until the pan is full. Sprinkle with extra additional grated cheese

Bake in oven for 25-30 minutes. I usually make fresh picodillo (salsa) to serve with enchiladas (optional)

Nutrition Information per serving: 390 Calories, 20 g Protein, 44 g Carbohydrates, 5.5 g Fiber, 14 g Fat, 42 mg Cholesterol, 679 mg Sodium