Preheat oven to 375.
Season chicken breast with 2 tsp Dak's Nothin But Ranch and 2 tsp Dak's Green Zest. Season with salt and pepper to taste.
Air fryer at 400 for about 10 minutes or until internal temperature reaches 165 ( Set aside to rest and cool ) If you do not have an air fryer, bake at 350 for about 15-20.
While chicken is cooling , grab your mini food processor or a knife and chop up the artichokes and onions.
In a large bowl start to add all ingredients that are ready.
Once chicken has cooled, place into the mini food processor or chop up with a knife super fine. Add to the bowl.
Drain the spinach and add to the bowl.
Add the shredded mozzarella and the light cream cheese. You can use whipped cream cheese if you do not have light.
Slice the flat breads in half horizontally, set aside.
Add remaining Dak's seasonings to the bowl and salt & pepper to taste.
Once everything is into the bowl , mix up well.
On the bottom of the casserole dish, put 1/2 cup of the verse salsa
Take a heaping 1/3 cup of the mix and place into the flatbread pieces, roll up and place into the casserole ( I used a 10x7 )
Once all six enchiladas are in the casserole, pour the remaining salsa verde on top and sprinkle the part skim mozzarella. If you don't have part skim, use more fat free mozzarella.
Spray one side of the foil with cooking spray and cover the casserole with the foil, bake at 375 for about 20 minutes
Uncover and bake for another 5-10 minutes, you can also set to broil for a little to get a tad brown on top.
Garnish with cilantro or parsley