Power Enchiladas & Mexican Rice

I got this recipe from my Personal Trainer Steve Cutler, so that means it's healthy! It's also very delicious! I love love love these enchiladas. It's also a great way to use zucchini in the fall.

4 oz Chicken Broth
1 Tbsp Olive Oil
1 c chopped onions
1/2 c green pepper
1 c grated zucchini
1 c chicken (cooked and shredded)
1 Tbsp cilantro
1/2 c monterey jack cheese
1 tsp garlic powder
2 c red enchilada sauce
8 tortillas

Cook your chicken any way you like (I boil mine, it's the easiest way!), shred and set aside. Over medium-high heat combine your chicken broth and olive oil. Saute the onions, peppers and zucchini. While sauteeing, season them with the garlic powder. The vegetable measurements are estimates, I do about 1 onion, 1 green pepper, and 3 medium zucchini's (the ones you buy in the store, not the home grown giants!) Once the veggies are crisp-tender add cilantro and remove from heat. Pour a little enchilada sauce into a 9 x 11 dish, so the tortillas don't stick. Next, take your tortillas, one at a time, and put a little veggie mixture, a little chicken and some cheese. Remember, you have to fill 8 tortillas, so fill accordingly. Once all the tortillas are filled and placed in your 9 x 11 dish, cover them with the enchilada sauce and cheese.




If you use more than 1/2 cup cheese, don't worry. At my house, the more cheese the better!! Now, cover with tin foil. At this point, I freeze them. This is a great make ahead freezer dinner. However, if they are for dinner tonight, then cover with foil and bake them at 350 for 12-15 min, then uncover and bake another 10 min.



mmmmm.....I love this dinner and it's very filling!! I serve it with Mexican rice. Someday I'll add Kamille's Mexican Rice recipe here, or maybe she will....