2 boneless chicken breasts, cubed
2 Tbs olive oil
1/2-1tsp garlic powder
1/4-1/2 tsp pepper
few dashes of chili powder
1/2 cup sweet potato or carrot puree (I used carrot)
1/4 cup sour cream (I used low-fat)
2 cups shredded cheese (2% mexican or cheddar)
6 (9-inch) or 4 large whole grain tortillas
1/2 cup spinach puree
1/2 cup salsa
Preheat oven to 350 degrees. Over med-high heat, add few tablespoons olive oil to skillet. Sprinkle chicken with garlic, pepper and chili powder. Cook until chicken is cooked through (no longer pink). Off the heat, mix the sweet potato or carrot puree, sour cream and half the cheese into the skillet. Grease baking dish with cooking spray. Fill each tortilla with skillet mixture. Place enchiladas seam side down in the baking dish. Dot the tops of the enchiladas with spinach and salsa then cover with remaining cheese. Cover baking dish with aluminum foil and bake until cheese melts and filling is hot (30-40 minutes).
*to make purees, simply steam the vegetables until soft, then blend in food processor or blender until creamy. May need to add a little water to get creamy consistency.
No really, it's good!