Spinach and Chicken Enchiladas

This recipe is a twist from your traditional greasy Enchiladas and will delightfully surprise your taste buds. Try lighter options with cheese and tortillas for a great low-cal dish!Spinach and chicken enchiladas

makes 6

1 large chicken breast, cooked and diced
1 10 oz box of frozen spinach
1 15 oz container of part skim ricotta cheese
1/2 cup mozzerella cheese
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup of American cheese, shredded
6 flour tortillas

• Preaheat oven to 400 degress and spray a 9 X 13 pyrex pan.
• Thaw spinach then place in a paper towel and wring out moisture.
• Combine spinach, ricotta, mozzerella and spices in a large bowl and mix well.
• Add chopped chicken to mixture.
• Spoon mixture evenly onto 6 tortillas and roll. Place side by side in the baking dish.
• Sprinkle with American cheese.
• Bake for 20 minutes covered then 10 more minutes uncovered.