Elbowoods Clinic
MHA Nation

Enchiladas

Ingredients – serving 4

Enchiladas

  • Cooking spray
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 medium scallions
  • ¼ cup cilantro
  • 2 medium zucchinis (grated)
  • Salt and pepper
  • 1 ½ cups shredded Mexican cheese
  • 4 8-inch whole wheat tortillas
  • Chopped scallions
  • Chopped cilantro

Enchilada Sauce

  • 1 garlic clove, minced
  • 1 cup tomato sauce
  • ¼ tsp. chipotle chili powder
  • ¼ tsp. ground cumin
  • ½ cup vegetable broth
  • Salt and pepper to taste

Crockpot Enchilada Chicken

  • 2 small chicken breasts
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • ¼ cup cilantro, chopped
  • 1 tsp. cumin
  • ½ tsp. dried oregano
  • 1 tsp. chili powder
  • 1/3 cup chicken broth
  • ½ cup tomato sauce

 Instructions 

Enchilada Chicken

  1. Place all ingredients in a crockpot. Cook on high for about 3-4 hours or low for 6-7 hours.

Enchilada Sauce

  1. In a medium saucepan, spray oil and sauté garlic.
  2. Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
  3. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Enchiladas

  1. Spray baking dish with nonstick spray. Preheat oven to 400 degrees.
  2. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates form the zucchini, about 4-5 minutes.
  3. Remove from heat and add ½ cup cheese; mix well.
  4. Divide and fill each tortilla with zucchini and chicken, roll and place seam side down in baking dish.
  5. Top with enchilada sauce and remaining cheese. Bake until temperature reaches 165 and cheese is melted. About 20 minutes.
  6. Serve with chopped cilantro, scallions, and sour cream.

 

Serving Size: 1 enchilada  

Carbohydrate Content: 33 g/serving                    Choices/Exchanges: 2

 

Recipe