For a long time now, I have been a big fan of stuffing and hiding vegetables in dishes that normally do not contain them. This is one of those recipes. Zucchini is cleverly hidden in the stuffing of these enchiladas...not only increasing the nutritional value of them, but helping bulk up the meal so you can eat more for less!! ( money AND calories!) You absolutely cannot taste the zucchini in this dish.
I bought a pre-made rotisserie chicken from my store ( for convenience) , and shredded the breast meat off of it for this recipe...but you could poach, roast, or use leftover chicken breast too. After shredding the meat, I just grated the zucchini right on top, then set aside until I needed it.
I like to add cheese to the filling of my enchiladas...I don't really know if it's the proper thing to do or not, but that is how I use up most of the cheese in the recipe. If you prefer, you could use all the cheese on top and omit it from the filling.
One product I recently discovered is this Chipolte Salsa, which has basically the SAME ingredients as the Chipotle Peppers in Adobo Sauce, but the peppers are already ground up. If you have ever worked with the peppers in adobo sauce, you know it's a pain to finely mince up the peppers for recipes. This salsa kind of solves that problem. I just got this from my normal grocery store.
I used 2p+ whole wheat/low carb tortillas in this recipe....Ole Extreme Wellness....but you could use any 2p+ tortilla wrap you like. I also used canned Old El Paso Enchilada Sauce for the sauce part of this recipe. My family likes how Old El Paso tastes, and you can't beat the convenience of just opening the can and dumping....but you could make your own sauce, if you wish. ( points+ values may change).
I served these enchiladas with low fat vegetarian refried beans and a veggie salad with Cilantro-Lime Vinaigrette . I found just one of these enchiladas was filling enough for me with the sides. I garnished them with fat free sour cream and some scallion, but neither is included in the nutritional information provided.
Chicken and Zucchini Enchiladas
from the kitchen of MKA
Servings - 8 Serving Size - 1 enchilada Points Plus per serving - 5 points+
Calories - 208.7, Total Fat - 5.8g, Carb. - 24.3g, Protein - 25.5g, Fiber - 12.4g
Meat from two bone-in chicken breasts ( approx. 2 -3 cups) , shredded ( I used breast meat from rotisserie chicken )
1 med. zucchini, shredded
1 cup onion, diced
1 clove garlic, minced
4 TBS. chipotle salsa ( or more or less to taste)
1 tsp. ground cumin
salt and pepper, to taste
2 - 3 TBS. fat free, low sodium chicken broth ( just enough to moisten filling mixture)
1/4 cup cilantro, chopped ( optional )
8 whole wheat/low carb tortillas ( or any kind that are 2p+ each)
2- 10 oz. cans of red enchilada sauce, hot or mild, your choice ( I used Old El Paso -hot)
4 oz. reduced-fat Mexican blend cheese
fat free sour cream, scallion, for garnish ( optional and NOT included in nut info)
1. In a large nonstick skillet, sprayed with cooking spray, over medium heat, saute onion and garlic until tender, about 5 minutes. Add in the chicken, zucchini, chipotle salsa, cumin, and salt and pepper. Stir well. Add in the chicken broth, if needed, just to moisten filling. Turn off heat, and add in the cilantro. Set aside and allow to cool for 10 minutes.
2. Preheat oven to 375 degrees F. Spray a 9 x 13" glass baking dish with cooking spray. Pour one can of enchilada sauce in bottom. Tip dish to coat evenly.
3. To assemble enchiladas, take a tortilla and put approx. 1/3 cup of meat mixture down middle in a strip. Top with some of the cheese. ( divide the cheese evenly amongst the 8 enchiladas, reserving about 3 TBS. for the top) Roll up and place in prepared dish, seam side down. Repeat with remaining tortillas.
4. Pour the other can of the enchilada sauce on top of the rolled up enchiladas. Top with the remaining cheese. Cover tightly with aluminum foil.
5. Bake for 30 -40 minutes, or until enchiladas are heated through and the cheese is melted. Top with fat free sour cream and scallions if desired.
I want to thank everyone who participated in my SUMMER SALAD blog hop last week! This was my first attempt at doing a blog hop...and I think it was fun. It was wonderful to see what creative and tasty recipes are out there...and a perfect spot to go to when I need a summer salad recipe! THANKS!
My family LOVES Mexican dishes. Honestly, I think I make Mexican and Italian inspired dishes the most! Although I have no Italian or Mexican blood in me...basically all Eastern European! I do make a mean pierogie dish and love to make stuffed cabbages ( but they are a lot of work!) I dabble in Asian flavored meal and I am a complete novice with Indian cooking ( although I would like to learn more! ) What cuisine are you most fond of making for your family?
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