• Vegetable Chicken Enchiladas
Enchiladas
  • 55
  • 13
  • 276
  • 4

Vegetable Chicken Enchiladas

  • Nonstick cooking spray
  • 1 large onion, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 large zucchini, chopped
  • 1 cup chicken breast, cooked and chopped
  • 8 (6-inch) corn tortillas
  • ⅔ cup reduced fat Monterey Jack cheese, shredded

  • Cilantro-Lime Enchilada Sauce Ingredients:
  • 8 ounces low-fat Greek or plain yogurt
  • Juice from one lime
  • ⅛ teaspoon lime zest
  • 1 tsp garlic powder
  • ¼ cup fresh cilantro, chopped
  • Pinch of salt

  1. Preheat oven to 375°F.
  2. Spray large skillet with nonstick cooking spray. Sauté onion for 5 minutes, stirring occasionally. Add bell pepper and zucchini; cook for 5 minutes more. Stir in chicken; set aside.
  3. Stir together yogurt, lime juice, lime zest, garlic powder, cilantro and salt in a bowl; add ½ cup to vegetable and chicken mixture.
  4. Soften tortillas on the stovetop or in the microwave. Dip each tortilla in sauce and place equal amounts of vegetable and chicken mixture on one side. Roll up and place in a 13x9-inch baking pan. Pour remaining sauce over the top.
  5. Cover loosely with foil and bake for 20 to 25 minutes. Remove cover and sprinkle cheese over top; bake for 5 minutes more. Serve while hot.

Makes 4 servings - 2 enchiladas per serving.

Calories: 276
Total Fat: 8 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 47 mg
Sodium: 165 mg
Total Carbohydrate: 32 g
Dietary Fiber: 5 g
Added Sugar: 0 g
Protein: 18 g