8 oz boneless skinless chicken breast, cooked and shredded
1 small red onion, diced
2 large zucchini, diced
8 whole wheat flour tortillas
1 cup fat free sour cream
1/2 cup reduced fat sour cream
1 4 oz can green chilis
1 tablespoon whole wheat all purpose flour
2 cups fat free chicken broth
1 cup reduced fat Mexican cheese blend, shredded
1/4 cup fresh cilantro, finely chopped
2 green onions, diced
2 jalapenos, seeded and diced
1 tablespoon light butter
1 tsp cumin
1 tsp salt
1/2 teaspoon black pepper
zest from 1 lime
Preheat over to 350
Spray a 9x13 casserole pan with non fat cooking spray
In a large bowl, combine chicken, zucchini, onion, 1/2 cup of fat free sour cream, 1/2 cup shredded cheese, cumin, lime zest, salt and pepper. Mix well.
One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.
In a medium size sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in chilis and remainder of the sour cream and heat until well combined and heated through, about 3-4 minutes.
Pour sour cream sauce over enchiladas and then top with the remaining shredded cheese.
Bake in over for about 20-25 mintes or until casserole is cooked through and cheese begins to brown and bubble.
Remove from oven and let cool for 5 minutes. Garnish with cilantro, green onions, and diced jalapenos.
1 small red onion, diced
2 large zucchini, diced
8 whole wheat flour tortillas
1 cup fat free sour cream
1/2 cup reduced fat sour cream
1 4 oz can green chilis
1 tablespoon whole wheat all purpose flour
2 cups fat free chicken broth
1 cup reduced fat Mexican cheese blend, shredded
1/4 cup fresh cilantro, finely chopped
2 green onions, diced
2 jalapenos, seeded and diced
1 tablespoon light butter
1 tsp cumin
1 tsp salt
1/2 teaspoon black pepper
zest from 1 lime
Preheat over to 350
Spray a 9x13 casserole pan with non fat cooking spray
In a large bowl, combine chicken, zucchini, onion, 1/2 cup of fat free sour cream, 1/2 cup shredded cheese, cumin, lime zest, salt and pepper. Mix well.
One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.
In a medium size sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in chilis and remainder of the sour cream and heat until well combined and heated through, about 3-4 minutes.
Pour sour cream sauce over enchiladas and then top with the remaining shredded cheese.
Bake in over for about 20-25 mintes or until casserole is cooked through and cheese begins to brown and bubble.
Remove from oven and let cool for 5 minutes. Garnish with cilantro, green onions, and diced jalapenos.
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