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vixenbabe
Classy Skank
4 oz. fat free chicken broth
1 T. Canola oil
1/2 Cup onion
1/2 Cup Green bell Pepper
1 Cup Zucchini, GRATED
2 Cups Skinless chicken breasts cooked and shredded
2 T. Cilantro-chopped
1 1/2 Cup Reduced - fat Monterey Jack Cheese-grated
1/2 Cup green Chilies-chopped
2 Cloves fresh Garlic- chopped
8 Corn tortillas(fat free if you can find them)
2 C. Enchilada Sauce
2 t. black olives-sliced and diced
1/2 C. Fat free sour cream
Non-stick cooking spray
***You may make these as SPICEY as you wish***
Preheat oven to 350 drgrees. In a lg. pan saute onions, peppers in chicken broth and canola oil. Add grated zucchini and saute until just cooked. Drain off liquid and remove from heat. Add chicken to veggie mix and stir. Add cilantro , grated chese, green chilies peppers and garlic. Layer about 1 cup of enchilada sauce into bottom of an 11x7 - inch shallow baking dish sprayed with non -stick cooking spray. Pour remaining sauce into large bowl. DIP each tortilla into ench. sauce and fill a portion of the chicken/veggie mix. ROLL tortillas into a tube and place seam DOWN in the baking dish. MAKE SURE THE TORTILLAS ARE CLOSE TO ONE ANOTHER SO THEY DO NOT FALL APART!!! Ladle remaining sauce over the tort's. and cover with the Mont. Jack cheese. Cover dish with foil and bake for 12-15 minutes. REMOVE foil and bake for another 10 minutes. Garnish with sour cream and black olives.
Yields 8 Enchiladas:
254 Cal's per serving, 21.7 grams of protein, 19.7 grams of carbs., 9.8 grams of fat.
Enjoy!
1 T. Canola oil
1/2 Cup onion
1/2 Cup Green bell Pepper
1 Cup Zucchini, GRATED
2 Cups Skinless chicken breasts cooked and shredded
2 T. Cilantro-chopped
1 1/2 Cup Reduced - fat Monterey Jack Cheese-grated
1/2 Cup green Chilies-chopped
2 Cloves fresh Garlic- chopped
8 Corn tortillas(fat free if you can find them)
2 C. Enchilada Sauce
2 t. black olives-sliced and diced
1/2 C. Fat free sour cream
Non-stick cooking spray
***You may make these as SPICEY as you wish***
Preheat oven to 350 drgrees. In a lg. pan saute onions, peppers in chicken broth and canola oil. Add grated zucchini and saute until just cooked. Drain off liquid and remove from heat. Add chicken to veggie mix and stir. Add cilantro , grated chese, green chilies peppers and garlic. Layer about 1 cup of enchilada sauce into bottom of an 11x7 - inch shallow baking dish sprayed with non -stick cooking spray. Pour remaining sauce into large bowl. DIP each tortilla into ench. sauce and fill a portion of the chicken/veggie mix. ROLL tortillas into a tube and place seam DOWN in the baking dish. MAKE SURE THE TORTILLAS ARE CLOSE TO ONE ANOTHER SO THEY DO NOT FALL APART!!! Ladle remaining sauce over the tort's. and cover with the Mont. Jack cheese. Cover dish with foil and bake for 12-15 minutes. REMOVE foil and bake for another 10 minutes. Garnish with sour cream and black olives.
Yields 8 Enchiladas:
254 Cal's per serving, 21.7 grams of protein, 19.7 grams of carbs., 9.8 grams of fat.
Enjoy!
