Ground Chicken Enchiladas

These tasty ground chicken enchiladas are an easy make-ahead meal that can even be frozen and thawed in the fridge overnight for when you need them.

14 oz ground chicken

10 - 6" whole wheat tortilla wraps

1 tsp garlic powder

1/2 tsp black pepper

1 tsp ground cumin

1 1/2 tbsps chili powder

2 tbsps finely chopped red bell pepper

1/2 cup canned black beans, drained

1/2 cup chopped, packed spinach

1/2 cup kernel corn

1/2 cup cottage cheese (optional)

2 cups shredded cheddar or mozzarella

2 cups salsa

In a non-stick skillet brown chicken on medium high heat breaking it up until no pink remains, about 8-10 minutes. Add the garlic powder, black pepper, cumin and chili powder in the last couple of minutes. Remove from heat. Add the black beans, corn, red pepper, cottage cheese and spinach. Spoon 1/3 to 1/2 of the salsa on the bottom of a 13 X 9" baking dish. Lay out the tortillas on a work surface and spoon out the filling evenly on one side of each. Roll them up, leaving the ends opened and lay seam side down in the baking dish. Pour the balance of the salsa on top and sprinkle on the shredded cheese. Bake uncovered at 400°F for 25 minutes. Broil 2-3 minutes if you want a golden top. You can garnish with chopped tomatoes, sliced avocado, sour cream, ranch dressing, etc. Serves 6

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