1/2 a red onion 10 oz bag of spinach 10 corn tortillas 2 tbsps non fat plain yogurt 4 tbsp creama mexicana 1 cup shredded queso anejo 1 cup enchilada sauce your prefrence on type 2 boneless skinless chicken breasts juice of one lime salt and pepper to taste or alternate seasoning
coat chicken with salt and pepper and lime juice,bake @ 350 for about 30 min. sautee onion and wilt spinach, add to a bowl, chop chicken finely and add to bowl. Add non-fat yogurt and crema mexicana and mix. Coat a cassarole dish with 1/2 a cup of enchilada sauce and wrap your mixture in the corn tortillas. Put enchiladas in casarole dish seam side down, top with the remaining enchilada sauce and top with the shredded queso anejo, bake for 30 to 45 minutes in pre-heated 350 degree oven. Enjoy!