I am always in the mood for Mexican food. And this week’s holiday was a great excuse to cook chicken enchiladas (and drink margs).
When I posted that I was making the above combination on Facebook, my friends wanted to come to dinner. I would’ve loved to have them but distance is a problem. So I’ve decided to post my recipe here so that anyone can enjoy it.
This is a variation of a recipe that appeared in Muscle & Fitness Hers in 2001 that was created by Yolanda Bergman. I’m thankful to her for this simple recipe that allows me to indulge in Mexican food anytime I like.
1 cup frozen chopped onion
1/2 cup frozen chopped green bell peppers
1 small zucchini, grated
1 baked chicken breast, shredded
2 Tbsp chopped cilantro
1 4-oz. can of chopped green chili peppers
2 cups of shredded low-fat Mexican blend cheese
2 tsp. garlic powder
1 15-oz. can of red enchiladas sauce
8 Fat Flush tortillas (taco size)
1. Preheat oven to 350 degrees F.
2. In a large fry pan, heat chicken broth. Add onions, bell peppers and zucchini. Saute until vegetables are tender and liquid has cooked off.
3. In a large bowl, mix cooked vegetables, chicken, garlic powder, cilantro and green chili peppers. Then add 1 1/2 cups of cheese.
4. Pour 1/2 cup of enchiladas sauce into a greased 11×7-inch Pyrex dish. Pour the remaining sauce into a shallow bowl.
5. Dip a tortilla into the sauce so that it is completely coated, then place onto a plate. Scoop a spoonful of the vegetable-chicken-cheese mixture onto one end of the tortilla. Roll the tortilla into a tube; place into dish with the seam side down. Repeat for all tortillas placing them side-by-side in the dish so they’re touching. Pour remaining sauce and cheese over the enchiladas. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for 10 minutes. Let sit for five minutes, then serve. Can be garnished with sour cream or sliced avocado.