Chicken Enchiladas (zucchini substitute)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 chicken breasts, cooked in crockpot (in 1 cup chicken broth) and shredded (yields 4 cups meat) 1 medium onion, chopped 1 T Coconut Oil2 t chili powder1 t cumin2 cloves garlic 1 1/4 cup Red Enchilada Sauce3 medium Zucchini, baby 2 cup shredded Tex Mex Cheese
Preheat oven to 350 F.
Saute onion in oil until browned, add spices, salt to taste, shredded chicken and 1 cup of the sauce, and mix together.
Use vegetable peeler or mandolin to slice zucchini thinly lengthwise, layering strips to create "lasagna like" noodles.
Place chicken mixture on "noodles" and roll up.
Place on sides in two, non-stick, sprayed 8x8 casserole dishes.
Top with cheese and remaining enchilada sauce.
Bake for 20 min.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RABIES1965.
Saute onion in oil until browned, add spices, salt to taste, shredded chicken and 1 cup of the sauce, and mix together.
Use vegetable peeler or mandolin to slice zucchini thinly lengthwise, layering strips to create "lasagna like" noodles.
Place chicken mixture on "noodles" and roll up.
Place on sides in two, non-stick, sprayed 8x8 casserole dishes.
Top with cheese and remaining enchilada sauce.
Bake for 20 min.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RABIES1965.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 13.8 g
- Cholesterol: 124.7 mg
- Sodium: 706.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.1 g
- Protein: 44.4 g
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