Homemade Healthier Creamy Spinach Enchiladas

Happy Monday, Friends! If you love enchiladas, I've got a fuss-free healthy recipe for you that's creamy, cheesy and deceptively delicious with just the right amount of spice. It's a great make-ahead option--I like to prepare mine in the morning and bake them for dinner

Ingredients:

Sauce:

2 tablespoons butter

2 tablespoons green ancho chili spice

2 teaspoons cumin

1/2 teaspoons salt

1/2 teaspoon cinnamon

15 oz tomato sauce

1/2 cup plain Greek yogurt*

Enchiladas

2 cups chopped fresh spinach

8 oz grated cheese (Reserve most for topping.)

8-9 corn tortillas

1/4 cup sliced black olives

*If you've ever enjoyed sour cream enchiladas, Greek yogurt mimics the same creamy texture with an added boost of protein!*

 

Melt butter and mix in spices to create a paste consistency. Stir in tomato sauce and allow to simmer until the spicy paste and sauce are mixed thoroughly. Blend in Greek yogurt until the sauce is creamy as pictured in the second photo. Remove from heat. 

Cover the bottom of a 9 x 12 pan with a thin layer of sauce. For easier rolling, warm the tortillas before lightly filling with spinach and grated cheese, then roll before placing seam down in the pan on top of the sauce. Repeat for each tortilla, placing the rolled tortillas snugly together. Cover with remaining sauce and top with remaining grated cheese and sliced black olives. Bake at 325 degrees for 30-40 minutes until  the cheese is melted and bubbly.