Wednesday, February 2, 2011

Power Enchiladas

These enchiladas were amazingly good! I loved them. I knew my kids would be wary with all the green so I halved the recipe. I also used white tortillas to appeal to them. They didn't care for it, but I think these are my new favorite enchilada recipe! Chad even liked them a lot and he doesn't care for zucchini. We rated this recipe 4 out of 5 stars.

Recipe from The Sisters Cafe.


With all the irresistible Christmas sweets headed your way, I thought I might throw at least one healthy dish your way. My sis, Melis, got this recipe years ago from a personal trainer/friend. This isn't your typical enchilada dish. It's PACKED with nutrients and I think it still tastes wonderful! In fact, I'm sure you could sneak in a lot more veggies than the recipe even calls for and no one would know the difference. The original recipe called for red enchilada sauce. I make it with green enchilada sauce since I prefer it, and I love it!

Power Enchiladas
Submitted by Amy ~ The Sisters Cafe
Printable Recipe here

4 oz. fat free chicken broth
1 T. canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T. chopped cilantro
1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese
1 (4 oz) can diced green chilies (or use fresh)
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives (3-5 per enchilada)
Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

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