Skinny Enchiladas

Mexican food is high in calories and fat, but these enchiladas aren’t. Enjoy this lighter, leaner and more nutritious version of the classic favorite.

Serves 8

Ingredients:

• 1 cup frozen chopped onion
• 1/2 cup frozen chopped green bell peppers
• 1 tablespoon canola oil
• 4 ounce fat-free chicken broth
• 1 cup grated zucchini (about one small zucchini)
• 2 cups shredded, cooked skinless chicken breast
• 2 tablespoon chopped cilantro
• 3 ounce canned chopped green chili peppers
• 1 teaspoon garlic powder
• 1 1/2 cups grated reduced fat Monterey jack cheese, divided
• 15 ounce can red enchilada sauce divided
• 8 small corn tortillas
• 2 teaspoon sliced black olives optional
• 1/2 cup light sour cream optional
• nonstick cooking spray

Direction:
Preheat oven to three 350°F over medium high heat, sauté onion and bell peppers in canola oil and chicken broth for about five minutes. Add zucchini and sauté 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 pepper 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 x 17 in shallow baking dish coated with nonstick cooking spray. Pour remaining enchilada sauce into a large bowl.

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 the tortilla into a tube and place in baking dish, seam side down. Continue dipping and filling tortillas, and place each tortilla in a baking dish so they touch.

Top enchiladas with remaining sauce and cheese. Cover baking dish loosely with foil and bake talk 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 cal 21.7 g protein 19.7 g carbs 9.8 g fat