Ingredients
1 cup of chopped or shredded chicken
1/2 cup of chopped shrimp (I just used cocktail shrimp)
1/4 cup of chopped orange or yellow pepper
1 cup of spinach, chopped
2-3 roma tomatoes, diced
2 cloves of garlic, minced
8-10oz of Greek yogurt
3 tsp of Sriracha
Juice from half of a lime
Salt & Pepper
8oz red chile enchilada sauce
3/4 cup of shredded mexican cheese
8 whole wheat tortillas (I suggest the Mission “Ancient Grains” style tortillas).
Preparation
Preheat oven to 350F.
Combine the chicken, shrimp, pepper, spinach, garlic, yogurt, sriracha, lime, salt & pepper in a bowl (*feel free to add a little bit of extra shredded cheese to the mix).
Spoon the contents into the tortillas, roll and put them in a glass pan (with the seam side facing down).
Pour the enchilada sauce over the filled tortillas and sprinkle the mexican cheese on top.
Bake 25-30 minutes until cheese is gold and bubbly.
