So you’re craving the goodness of some hearty Mexican food, but are afraid of the calories? Well, I have a recipe for you that can curb your cravings and create a dish that will surely become a favorite.
Super Enchiladas
Ingredients:
1 cup frozen chopped onion
1/2 cup frozen chopped green bell peppers
1 Tbsp. canola oil
4 oz. fat-free chicken broth
1 cup grated zucchini
2 cups shredded, cooked skinless chicken breast
2 Tbsp. chopped cilantro
3-oz. can chopped green chili peppers
1 tsp. garlic powder
11/2 cups grated reduced-fat Monterey Jack cheese, divided
15-oz. can red enchilada sauce, divided
8 small corn tortillas
Nonstick cooking spray
Directions:
Preheat oven to 350 degrees F. Over medium-high heat, sauté onion
and bell peppers in canola oil and chicken broth for about five minutes. Add
zucchini and sautè for about three minutes or until just cooked. Remove
from heat and pour off any excess liquid.
In a large bowl, combine chicken and vegetable mixture. Add cilantro,
green chili peppers and garlic powder. Mix thoroughly. Stir in 1 cup of
grated cheese.
Layer about 1/2 cup of enchilada sauce on the bottom of an 11×17-inch
shallow baking dish coated with nonstick cooking spray. Pour remaining
enchilada sauce into a large bowl.
Dip a tortilla into the bowl of enchi-lada sauce until it’s completely coated
on one side. Then fill with two large spoonfuls of the chicken-vegetable cheese mixture. Roll tortilla into a tube and place in baking dish, seam side
down. Continue dipping and filling tortillas, and place each tortilla in baking
dish so they touch.
Top enchiladas with remaining sauce and cheese. Cover baking dish
loosely with foil and bake 12-15 minutes. Remove foil and bake 10 minutes
more. To serve, garnish with olives and light sour cream if desired.
NUTRITION FACTS (per enchilada): 254 calories, 21.7 g protein, 19.7
g carbs, 9.8 g fat
