Chicken Zucchini Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Heat a tablespoon of olive oil in a frying pan. Add onion and cook until lightly brown. Add minced garlic, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture in, roll up, and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
Bake at 350 F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TXJNORMAN.
200 grams Zucchini (2 Zucchini's).5 medium (2-1/2" dia) Onions, raw (Chopped)1 clove Garlic (Minced)1 cup Enchilada Sauce - Red .5 cup, Mozzarella Cheese, part skim milk .5 cup, shredded Cheddar Cheese 1 1tsp Olive Oil 10 ounces Chicken Breast (cooked), (shredded)
Heat a tablespoon of olive oil in a frying pan. Add onion and cook until lightly brown. Add minced garlic, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture in, roll up, and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
Bake at 350 F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TXJNORMAN.
Nutritional Info Amount Per Serving
- Calories: 263.9
- Total Fat: 13.8 g
- Cholesterol: 75.3 mg
- Sodium: 519.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.0 g
- Protein: 27.0 g
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