Selfadvocatenet.com recipe of the month for August
1 h 10 m
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 poblano pepper, seeded and chopped
- ¼ teaspoon salt
- 12 ounces cooked chicken breast, shredded (about 3 cups)
- 1 cup shredded Mexican-blend cheese, divided
- 1 (15 ounce) can enchilada sauce (1½ cups), divided
- 3 medium zucchini (about 1 pound), trimmed
- ⅓ cup sour cream
- 3 tablespoons reduced-fat milk
- 1 cup shredded romaine lettuce
- ½ cup chopped fresh cilantro
- 1Preheat oven to 425°F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn.
- Transfer to a large bowl. Add chicken, ½ cup cheese and ½ cup enchilada sauce. Stir to combine; set aside.
- 2Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.
- 3Spread ¼ cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by ¼ inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips.
- Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining ¾ cup enchilada sauce and ½ cup cheese.
- 4Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
- 5Meanwhile, whisk sour cream and milk together in a small bowl. When the enchiladas have finished baking, top with lettuce and cilantro. Drizzle the sour cream mixture over the top.
- To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
- Tip: The strips should be able to roll around the filling without breaking.
- Test a few strips to make sure you have the right thickness. If they break, slice them thinner.
- Serving size: 4 enchiladas
- Per serving: 443 calories;32 g fat(14 g sat); 2 g fiber; 12 g carbohydrates; 27 g protein; 62 mcg folate; 118 mg cholesterol; 5 g sugars; 0 g added sugars; 2,330 IU vitamin A; 31 mg vitamin C; 273 mg calcium; 2 mg iron; 316 mg sodium; 694 mg potassium
- Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (47% dv), Calcium (27% dv)
- Carbohydrate Servings: 1
- Exchanges: 4½ fat, 2½ lean protein, 1½ vegetable, 1 high-fat protein
This recipe is from eatingwell.com click here