I finally managed to prepare a meal worth REALLY blogging about. This is what was SUPPOSED to be on the menu yesterday - but we all know what happened there.
Anyway - I LOVE Mexican food. It's extremely bad for you - but it's one of my favorites. Chips and Salsa - I could eat every day. Thankfully, we don't always have tortilla chips in the house.....usually on purpose. So I found this awesome recipe for "power enchiladas" that incorporates low-carb, high fiber ingredients to make the meal somewhat healthier.
The best part is that it tasted great!
4 oz Fat Free, MSG Free Chicken Broth
1 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
1 Cup Grated Zucchini
2 Cups Boneless Skinless Chicken Breast, Cooked & Shredded
2 Tbsp Chopped Cilantro
1-1/2 Cups Grated Low-Fat Cheese
1 Can (4 oz) Diced Green Chilies
4 Cloves of Garlic, Minced
1 Can Green / Red Enchilada Sauce
6 Whole Wheat Tortillas
Sliced Black Olives
Fat Free Sour Cream
Preheat the oven to 350 degrees F.
In a large frying pan, bring chicken broth to just boiling. Add onion and green pepper to the broth and "saute" until onions are tender. Add grated zucchini and saute until just cooked.
Drain off liquid and remove pan from the heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1-1/4 cups of the grated cheese, 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 mixture. Spoon about 1 Tbsp of enchilada sauce over meat mixture. Roll tortillas and turn enchilada seam side down. Ladle remaining sauce over enchiladas making sure tortillas are completely covered in sauce.
Cover with tin foil and bake 12 to 15 minutes. Remove foil and sprinkle with remaining 1/4 cup of grated cheese. Bake 1 minutes more until cheese is melted. Garnish with olives and sour cream.
Nutritional Information (Approximately For 1 Enchilada):
Total Calories: 185 cal
Total Fat: 14.5 g
Total Carbs: 16.3 g
Total Protein: 24.3 g