DECONSTRUCTED GREEN ENCHILADAS Ingredients 1 lb ground chicken breast 1 can (4 oz) diced green chilies 1 can (15 oz) green enchilada sauce 1 can (15 oz) black beans, drained 1 can (15 oz) corn, drained 1 cup cauliflower rice 1 cup chopped spinach 5 small tortillas (I use cassava flour tortillas for gluten-free) 1 cup lite shredded mozzarella 1 cup low-fat Greek yogurt 1 avocado Instructions In a large skillet over medium-low heat, season and cook the ground chicken until golden, about 8 minutes (I use 1 tsp salt, 1 tsp garlic powder, ½ tsp pepper, ½ tsp onion powder). Stir in the green chilies, enchilada sauce, black beans, corn, cauliflower rice, and spinach. Cook for 5 minutes until everything is heated through. Chop the tortillas into strips and stir them into the mixture. Cook for an additional 5 minutes until they’re soft and doughy. Divide the mixture evenly into 5 containers while still warm. Sprinkle cheese on top and let it melt into the mixture. Top each portion with ¼ cup Greek yogurt, ¼ avocado, and enjoy! #recipeideas #easymealprep #mealprep #glutenfree #healthyrecipes