Enchiladas with a healthy twist?

As you may have read in previous recipe articles, I don't like to eat vegetables. Now I'm not completely horrible but lets just say my palate is pretty small when it comes to anything green. Of course I had to marry someone the complete opposite. Maybe that is God's funny sense of humor coming in to play. As featured before, I'm trying new recipes from Doubly Delicious. This recipe is a healthy spin on enchiladas and they are surprisingly delicious. And no, not the "it has no taste but it's healthy so we'll pretend like it does" kind've thing. It really is delicious! Don't let the ingredients skew your taste buds. Trust me...

Chicken Enchiladas

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!