• Amber Deitz-Gilbertson Prowse

    Power enchiladas Muscle and Fitness Hers

  • Misty Jones

    Power enchiladas Mexican food is notoriously high in calories and fat, but these enchiladas aren't. Enjoy this lighter, leaner and more nutritious version of a classic favorite September 3, 2008 Yolanda Bergman Serves 8 Prep time: 5–7 minutes Cook time: 12 minutes 1 cup frozen chopped onion 1/2 cup frozen chopped green bell peppers 1 Tbsp. canola oil 4 oz. fat-free chicken broth 1 cup grated zucchini (about 1 small zucchini) 2 cups shredded, cooked skinless chicken breast 2 Tbsp. chopped cilantro 3-oz. can chopped green chili peppers 1 tsp. garlic powder 11/2 cups grated reduced-fat Monterey Jack cheese, divided 15-oz. can red enchilada sauce, divided 8 small corn tortillas 2 tsp. sliced black olives (optional) 1/2 cup light sour cream (optional) Nonstick cooking spray Directions 1. Preheat oven to 350 degrees F. Over medium-high heat, sauté onion and bell peppers in canola oil and chicken broth for about five minutes. Add zucchini and sautè for about three minutes or until just cooked. Remove from heat and pour off any excess liquid. 2. In a large bowl, combine chicken and vegetable mixture. Add cilantro, green chili peppers and garlic powder. Mix thoroughly. Stir in 1 cup of grated cheese. 3. Layer about 1/2 cup of enchilada sauce on the bottom of an 11x17-inch shallow baking dish coated with nonstick cooking spray. Pour remaining enchilada sauce into a large bowl. 4. Dip a tortilla into the bowl of enchi-lada sauce until it's completely coated on one side. Then fill with two large spoonfuls of the chicken-vegetable-cheese mixture. Roll tortilla into a tube and place in baking dish, seam side down. Continue dipping and filling tortillas, and place each tortilla in baking dish so they touch. 5. Top enchiladas with remaining sauce and cheese. Cover baking dish loosely with foil and bake 12-15 minutes. Remove foil and bake 10 minutes more. To serve, garnish with olives and light sour cream if desired. NUTRITION FACTS (per enchilada): 254 calories, 21.7 g protein, 19.7 g carbs, 9.8 g f

  • Ms. Reina 💋

    Healthy Enchiladas: A lighter, leaner & more nutritious version of the classic favorite.

  • Jennie Ymeri

    Power Chicken Enchiladas: A lighter, leaner & more nutritious version of the classic favorite.

More from this board

Banana Cheesecake #health Dessert #Dessert #healthy Dessert

Key West Grilled Chicken Wings | Katie's Cucina

Crunchy Tilapia - Parenting.com

So Easy Stuffed Cabbage Rolls - Stuffed with ground beef, onions, rice and a secret ingredient you wouldn't typically expect from a stuffed cabbage recipe, these So Easy Stuffed Cabbage Rolls come together in a jiffy to give you one of the most delicious suppers you've ever tasted.

Lady Behind The Curtain - Brown Sugar Pound Cake

EASY pork roast recipe - YUM!

(for detox month) Blueberry Baked Oatmeal - bake once have breakfast for the week, just reheat a serving each day

Top 25 Pinterest Recipes The people of Pinterest have spoken -- and pinned! -- and the numbers have been tallied. This best-of-the-best list has something for everyone: copycat restaurant recipes, diet-friendly dishes, easy desserts and lots of great-looking chicken dinners. How many have you made (and pinned)?

“Make-ahead and Freeze” Breakfast Sandwiches

Cauliflower Pizza Crusts (or bake just for cutting into pieces in order to eat low carb dips - would be an excellent replacement for bread!)

Eggplant Casserole

Honey-Soy Broiled Salmon.

Furr s Cafeteria Pineapple Millionaire Pie

Crockpot Lemon Chicken - Put 1 Stick of butter in bottom of crock pot. Lay chicken in pot. Sprinkle Italian dressing packet over chicken, drizzle with lemon juice, pop the lid on. Cook on High 4-5 hours, or Low 6-8 hours.

Easy Caramel Apple Cheesecake Bars

No Bake Peanut Butter Bars. Fast, Easy and Delicious!!!

stuffed peppers enchilladas, good way to cut out the carbs.Absolutely making these!

Corn and Basil Cakes!

chicken picatta

Toasted Butter Pecan Cake

Take-Out, Fake-Out: Beef & Broccoli {Crockpot} » Table for Two

Greek Chicken with Lemon + Oregano

No Bake Chocolate Peanut Butter Oatmeal Bars

Grilled Avocado with Parmesan & Hot Sauce