One of my favorite food nationalities is Mexican cuisine but traditionally it is landmine of calories and fat! Fortunately, one of my favorite chicken enchilada recipes is a pleasant change from the norm. Packed with fresh flavors and ingredients, my Veggies Stuffed Chicken Enchiladas fit the bill when it comes to healthy and tasty!
1 Tbsp minced garlic
2 Tbsp olive oil
1 cup thinly sliced zucchini, chopped
1 cup thinly sliced squash, chopped
1/2 Cup chopped onions
2 Cups shredded cooked chicken
1 package low sodium taco seasoning mix (mild)
1 tsp cumin
2 10 oz cans rotel
8 large or 16 small whole wheat
2 cups low fat Mexican blend cheese, shredded
1 15 oz can prepared enchilada sauce
Salt and pepper to taste
Preheat the oven to 350 degrees.
Spray the bottom of a heatproof dish with cooking spray.
Pour just enough enchilada sauce in the dish to lightly coat the bottom (about 1/4 cup).
In a large pan or wok, sauté the garlic and onion in olive oil until soft.
Add in the zucchini and squash; cook on medium heat for ten minutes, stirring frequently.
To complete the enchilada filling, add the chicken, taco seasoning mix, cumin, green chilies, and diced tomatoes. Let simmer at least 5 minutes (I prefer to let it simmer for about an hour to improve the flavor)
Now fill the tortillas. Use three tablespoons of filling per tortilla.
Top the filling mixture with some shredded cheese and roll up the tortilla.
Place the enchilada fold side down in the prepared dish.
Pour some of the enchilada sauce over the enchiladas over the top of the enchiladas and top with Remaining cheese.
Bake in the oven for fifteen minutes and serve immediately. Makes 8 large enchiladas.
You can make 2 smaller pans with 4 enchiladas each and freeze one for another day. Just tightly wrap the extra dish (do not cook) and freeze for future use. Take the dish straight from the freezer, replace the freezer wrap with foil, bake it in a 350 degree oven for ten minutes covered and an additional ten minutes uncovered.
Per serving: 1 large tortilla 266 calories
Bottom Line: I love this recipe and the filling can be used as to fill in lettuce ups for an even healthier version! Give it a try in your kitchen!