Yummy Enchiladas!

Enchiladas are nice because they are a way to use up lots of leftovers! I was searching for a recipe that would use a bunch of leftover chicken we have, and also leftover tofu. I Made a YUMMMMMY recipe last night.

Ingredients
-clean cooking spray (I have canola oil in my misto)
-crushed garlic
-chopped onion (about 1 medium onion)
-3/4 pound of chicken (mine was just shredded from a whole chicken we had leftover)
-12 oz of tofu crumbled
-chili powder
-cumin
-Salt/pepper
- 1 can natural tomato sauce
-1 can diced tomatoes with chilis
-1 4 oz can green chilis
-6 oz container greek yogurt
-coupe handfuls of cheese
-8 whole wheat tortillas ( I used whole grain flax tortillas from trader joes)

Spray skillet with oil, throw in garlic and cook for about 30 seconds, throw in the onion and cook until tender. Add chicken, chili powder, cumin, salt and pepper and mix well. Add in tofu and more spices to taste ( I like to leave a little of the tofu juice in the skillet to keep things moist). Remove mixture from skillet and put off to the side. Return skillet to heat, add sauce, diced tomato, and chili. Heat for a few minutes and then add in the yogurt. While sauce is heating, fill the tortillas with the mixture (it helps to heat the tortillas for a bit in the microwave before filling them), roll and place seem down on a sprayed casserole dish. Covver enchiladas with sauce and sprinkle with desired amount of cheese. Cook at 400 degrees until cheese is melted and sauce is bubbling.

These were really really really good! I have lots of leftovers so that Dustin can help himself while I am sleeping off the night shift! :)