spinach & artichoke chicken enchiladas by ericatangeman - FoodSocial

Ingredients

• 1 cup Salsa Verde
• 1 cup Cottage Cheese
• 1/2 cup Plain Greek Yogurt
• 2 - 3 oz Mozzarella
• 2 - 3 oz Parmesan Cheese
• 1 - 2 Tbsp Arrowroot Flour
• 1/2 - 1 cup Water
• 1 Onion
• 8 oz Baby Bella Mushrooms
• 14 oz Artichoke Hearts
• 10 - 12 oz Frozen Spinach
• 5 oz Green Chilies
• 15 oz Chickpeas
• 1/2 cup Salsa Verde
• 1/2 cup Water
• 1/4 cup Cilantro
• 1/2 tsp Chili Powder
• 1/2 tsp Oregano, Dried
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Salt and Pepper
• 1 1/2 lb Chicken Breasts, Boneless Skinless
• 30 - 36 Corn Tortilla
• Mozzarella