Green Goddess Enchiladas

By Jenny Hagendorf MS, RDN, LD, CSO

  • 2 cups zucchini, chopped
  • 5 cups fresh baby spinach
  • 1 cup part-skim shredded cheese
  • 1 clove garlic
  • 1/2 lb shredded chicken
  • 1 medium avocado, sliced
  • 1-2 tablespoons chopped cilantro
  • 1 15oz can green chile enchilada sauce
  • 8 Food For Life Sprouted Corn Tortillas
  • 1 tbsp olive oil
  • Salt and pepper
  1. Pre heat oven to 350 degrees
  2. Add 1 tbsp olive oil to saute pan on medium heat. Saute garlic and zucchini until tender for 4-5 minutes
  3. Add baby spinach until wilted and season with salt and pepper
  4. Add shredded chicken to veggies and heat through
  5. Heat corn tortillas to soften
  6. Place 2 tbsp mixture into each tortilla and roll up. Arrange all in baking dish
  7. Cover with green chile sauce and sprinkle with cheese
  8. Bake for 15 minutes - until cheese is melted
  9. Pull from oven and top with avocado slices and cilantro
Jenny Hagendorf MS, RDN, LD, CSO