Mollie Stone's Markets Recipes
http://www.molliestones.com/Recipes/Detail/221/
Quick (and Healthy) Chicken Enchiladas
Using leftover cooked chicken, this meal is ready to eat in 30 minutes!
Customer Rating:
1 Ratings 3 Comments
Yield: Serves 3 (2 enchiladas each)
Preparation Time: 10 min; Cook Time: 20 min; Total Time: 30 min
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Ingredients
| 1 1/2 | cups | cooked chicken, shredded | |
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| 1 1/2 | cups | taco sauce, divided | |
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| 1 | cup | (4 ounces) Mexican Blend shedded cheese, divided | |
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| 3/4 | cup | sour cream or plain nonfat yogurt | |
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| 1/2 | cup | zucchini, sliced and quartered | |
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| 3 | Tablespoons | minced jalapeno peppers | |
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| 6 | (6- inch) corn tortillas | ||
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| 2 | Tablespoons | minced fresh cilantro | |
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Directions:
Preheat oven to 400 degrees F.
In a small bowl, combine chicken, 1/2 cup cheese, 1/2 cup sour cream, zucchini and jalapenos.
Place tortillas on a plate and warm in microwave for 20 seconds until soft.
Pour 1/2 cup taco sauce in bottom of 10 x 6 -inch baking dish.
Spread 1/4 cup chicken mixture down the center of each tortilla. Roll up; place seam-side down in baking dish. Pour remaining 1 cup taco sauce over tortillas; spread to cover evenly. Sprinkle with remaining 1/2 cup cheese.
Bake for 20 minutes or until cheese is melted and filling is hot.
Top with remaining 1/4 cup sour cream. Sprinkle with fresh cilantro.
Mollie Stone's Markets Recipes
http://www.molliestones.com/Recipes/Detail/221/
Customer Comments
Sarah S Leawood, Ks
“I'm always looking for healthy recipes and this fits the bill. They have great flavor and are a winner in our house. ”
Crystal R Elkhart, IN
“This recipe is wonderful!”
Anon.
“A very tasty dish. To my surprise, my very picky son asked for three helpings. I'd definitely make again. ”
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