Zucchini Enchiladas with Chicken
Ingredients
The filling
-
1
tablespoon
extra-virgin olive oil
-
1
medium
onion, diced
-
1
medium
red bell pepper, diced
-
1
medium
poblano pepper or green bell pepper, diced
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
½
teaspoon
kosher salt
-
2
cloves
garlic, minced
-
2
cups
cooked shredded chicken
-
1
cup
corn
-
1
cup
grated sharp cheddar cheese, divided
-
⅓
cup
nonfat plain Greek yogurt
-
1
can
green or red enchilada sauce, divided (15 ounces)
The zucchini
For serving
-
to taste
chopped fresh cilantro
-
to taste
nonfat plain Greek yogurt
-
to taste
diced cherry tomatoes
Instructions
- Preheat the oven to 425°F and prepare a baking dish.
- In a skillet, heat olive oil and sauté onion, bell peppers, and poblano until softened.
- Add chili powder, cumin, and salt, then transfer to a bowl and mix with chicken, corn, cheese, Greek yogurt, and enchilada sauce.
- Slice zucchini lengthwise into thin strips.
- Spread some enchilada sauce in the baking dish.
- Roll the filling in groups of three zucchini strips and place seam-side down in the dish.
- Top with remaining enchilada sauce and cheese.
- Bake until bubbling and cheese is melted, about 20-25 minutes.
- Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
16 enchiladas
Calories
100
Total fat
5g
Total carbohydrates
7g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
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