But it's true!
The only thing I'd do different next time is make my own enchilada sauce instead of using a canned version, but in the interest of time, the canned version did just nicely... and honestly, I was just so happy to have a tasty Mexican dish (did I mention that I LOVE MEXICAN) that was low in calorie that I could "splurge" on without the actual caloric splurge... I'd do it again. And again. I will make this recipe again!!!
Here's how I made it:
Start off by chopping the onion and green pepper, and saute them in a bit of canola oil and chicken broth...
...meanwhile, grate the zucchini...
...and when the onion and green pepper are cooked, add the grated zucchini...
...meanwhile, shred the cooked chicken...
...chop the cilantro...
...add veggies and chicken in a large bowl, and mix well...
...then add cilantro and green chiles and mix well...
...then add half the cheese and mix well...
...now, set up the baking dish by pouring enough enchilada sauce into a 11x17 that has been sprayed with baking spray, pour remaining sauce into a bowl, and get ready to start rolling the enchiladas...
...dip one side of the tortilla into the enchilada sauce, then stuff with the veggie/cheese/chicken mixture, roll into a tortilla, and then put into the baking dish, seam side down...
...until you've rolled them all!!
...pour any remaining enchilada sauce over the enchiladas...
...and then top with the remaining cheese...
...cover with foil and put in the oven...
...after 12 minutes, remove foil and keep baking for another 10 minutes...
...take out and admire the melted cheesy goodness...
...plate...
...top with a bit of sour cream if you wish...
...and INHALE. That's all you can with these amazingess. Is just inhale the delicious goodness...
Continue reading for the recipe, or click here for a printable version.
Power enchiladas
Slightly modified from Muscle and Fitness Hers
Serves 8-10
1 cup chopped onion
1/2 cup chopped green bell peppers
1 Tbsp. canola oil
4 oz. fat-free chicken broth
1 cup grated zucchini (about 1 small zucchini)
2 cups shredded, cooked skinless organic 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
1/2 cup light sour cream (optional)
Nonstick cooking spray
Directions
1. Preheat oven to 350 degrees F.
2. Cook chicken and shred
3. Over medium-high heat, saute onion and bell peppers in canola oil and chicken broth for about five minutes. Add zucchini and saute for about three minutes or until just cooked. Remove from heat and pour off any excess liquid.
4. 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.
5. Layer about 1/2 cup of enchilada sauce on the bottom of an 11x17-inch shallow baking dish coated with nonstick cooking spray. Pour remaining enchilada sauce into a large bowl.
6. Dip a tortilla into the bowl of enchilada 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.
7. Top enchiladas with remaining sauce and cheese.
8. Cover baking dish loosely with foil and bake 12-15 minutes. Remove foil and bake 10 minutes more. To serve, garnish with light sour cream if desired.
9. Devour. Enjoy. Share the love with others.
NUTRITION FACTS (per enchilada): 254 calories, 21.7 g protein, 19.7 g carbs, 9.8 g fat
