Skillet Enchiladas with side salad

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4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Skillet Enchiladas with side salad calories by ingredient

Introduction

I like to find my own way to make amazing food healthier, quicker and easier to make. This one is my own recipe. I like to find my own way to make amazing food healthier, quicker and easier to make. This one is my own recipe.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

8 corn tortillas, medium (approx 6" dia)

1 tbsp olive oil

Chicken Breast, no skin, 2 breast, bone and skin removed

2 tbsp Onion (raw), chopped fine

1 tbsp Garlic (raw), chopped fine

1 cup spinach, fresh or frozen

1 cup zucchini, raw, grated

1 cup carrot, raw, grated

2 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 head

1 Avocados, California (Haas), without skin and seeds

1 tomato

Directions

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.