Skillet Enchiladas with side salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 corn tortillas, medium (approx 6" dia)1 tbsp olive oilChicken Breast, no skin, 2 breast, bone and skin removed2 tbsp Onion (raw), chopped fine1 tbsp Garlic (raw), chopped fine1 cup spinach, fresh or frozen1 cup zucchini, raw, grated1 cup carrot, raw, grated2 cup enchilada sauce (for a milder taste substitute half of the sauce with tomato sauce)1/2 cup (4oz) water 4 oz Mozzarella Cheese, part skim milk, shredded (1oz/person)Iceberg Lettuce, 1 small head1 Avocados, California (Haas), without skin and seeds1 tomato
Cut chicken into bit size pieces and brown in skillet with olive oil, onion and garlic. Cut the tortillas into small pieces. Add tortilla pieces, spinach, zucchini, carrot, enchilada sauce and water to skillet. Stir occasionally. Serve. Garnish with 1oz shredded cheese per serving.
Shred or cut lettuce to bit sized pieces. Cut avocado and tomato in quarters. Serve along side Skillet Enchiladas.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WIEBE_HEALTHY.
Shred or cut lettuce to bit sized pieces. Cut avocado and tomato in quarters. Serve along side Skillet Enchiladas.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WIEBE_HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 500.6
- Total Fat: 20.9 g
- Cholesterol: 85.0 mg
- Sodium: 914.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 7.8 g
- Protein: 40.0 g
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