Mexican recipes are family favorites in our household. So we have a variety of go to recipes that are easy to make and everyone likes. I can even sneak in some vegggies without complaint. I do dice the veggies so they don't even notice them. I also use rotisserie chicken meat, but you can always slice up some cooked chicken breasts as well. My mom has passed down an aversion to raw meat so I like the rotisseries for that reason.
Chicken, Veggie and White Bean Enchiladas
Recipe from Love Bug Living
1 T olive oil
Breast meat from a rotisserie chicken
15.5 oz can great northern beans (drained and rinsed)
1 tomato (diced)
1 c mushrooms (diced)
1 c spinach
10 oz container Philadelphia Cooking creme - Santa Fe Blend
1/4 c mexican blend cheese shredded
whole wheat tortillas
Preheat oven to 350. Heat 1 T olive oil over medium heat in a large saute pan. Add chicken, mushrooms, and beans. Add spinach and heat until wilted. Add tomatoes. Stir in all but 2 T of the cooking creme until mixture is covered. Remove from heat. Spoon mixture into 8 tortilla shells. Roll and place in a 9 x 13 baking dish. Spread remaining cooking creme over the enchiladas. Top with shredded cheese. Bake in oven for 30 minutes.