Healthy Chicken Enchiladas
These flavor-packed enchiladas sneak in a ton of protein and veggies while cutting back on carbs. All the enchilada goodness you love without the hassle.
Ingredients
- 2 teaspoons olive oil
- 2 medium zucchini diced
- 1 bell pepper
- 1/2 medium yellow onion diced
- 3 cloves garlic minced
- salt
- 3 cups rotisserie or pre-cooked chicken breast shredded
- 1 jalapeño diced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 1/4 cups red enchilada sauce
- 3/4 cups Mexican-style shredded cheese
- 8 6-inch corn tortillas
Instructions
- Preheat the oven to 400°F. Have on hand four individual-sized ceramic or glass baking dishes, about 5 by 7 inches each.
- Heat the olive oil in a medium-sized skillet over medium heat. Add the zucchini, bell pepper, onion, garlic, and a heavy pinch of salt. Sauté for 5 minutes, or until the veggies have softened.
- Add the chicken, jalapeño, oregano, cumin, garlic powder, onion powder, paprika, and ¼ cup of the enchilada sauce. Stir to combine and cook for 5 to 7 minutes, until all of the ingredients are warmed through. Sprinkle with ¼ cup of the cheese and stir until evenly distributed.
- Spread ¼ cup of the enchilada sauce in each baking dish. Spoon one-quarter of the cooked chicken and veggie mixture into each dish. Top the chicken layer with two tortillas each, overlapping them slightly. Finally, top the tortillas in each dish with another ¼ cup of enchilada sauce and 2 tablespoons of cheese.
- Bake for 15 minutes, or until the cheese is melted and slightly bubbled. Allow to cool for 5 to 10 minutes before serving.
Notes
To make one large enchilada pie, coat the bottom of a 9-inch square glass or ceramic baking dish with 1 cup of the enchilada sauce. Next, add the chicken mixture, followed by the tortillas and the remaining cup of sauce. Sprinkle on the cheese and bake for 20 minutes, or until the cheese is melted and slightly bubbled. Allow to cool for 5 to 10 minutes before serving.
Equipment
4 5x7 ceramic or glass baking dishes or one 9-inch baking dish
Nutrition
Carbohydrates: 27g | Protein: 44g | Fat: 15g | Fiber: 5g
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