Tuesday, January 11, 2011

Power Enchiladas

Photo and Recipe from Amy at The Sisters Cafe

I feel obligated to share this enchilada recipe with anyone I can because (a) it's REALLY, REALLY delicious and (b) it's healthy. This is another recipe from Sisters Cafe and from what I read, it originally came from a personal trainer. I mean...just look at the name, "POWER Enchiladas."

(Side note: I made these for a couple of families who recently had babies. I just prepped them in a disposable foil pan then wrote the baking instructions on top. I bet it would make a great freezer meal. )

4 oz. fat free chicken broth
1 T. canola oil (I left this out)
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded*
2 T. chopped cilantro
1 1/2 cups grated low fat, part-skim mozzarella cheese
1 (4 oz) can diced green chilies (or use fresh)
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives (we left these out)
Light or fat free sour cream (we used plain cream-on-top yogurt)

*(Another side note -- this time about cooked chicken. I recently learned a trick from my sister. Ready? Cook it in the crock pot [all by itself -- no water or anything] on Low for about 4 hours or on High for about 2-3. Just drain off the water when it's done and it shreds so easily.)

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

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