Healthier Chicken Enchiladas
Enchiladas are deliciously decadent -- in flavors and in calories. So, I came up with a healthier version that still tastes great. I hope you enjoy it.
1 1/2 tablespoons Baklouti Green Chili, Cayenne or Unflavored Olive Oil
2 summer squash or zucchini, chopped
3/4 cup chopped onion
8 oz. cooked chicken (rotisserie, canned or leftovers)
8 oz. reduced fat cheddar cheese, grated (I use Cabot sharp)*
10 oz. salsa
6 oz. enchilada sauce*
12 corn tortillas
Hot sauce to taste
Heat the oil in a saucepan over medium high heat and add the zucchini and onion. Cook, stirring regularly until most of the liquid has evaporated, 7-9 minutes. Let cool.
Combine the salsa, enchilada sauce and as much hot sauce as you like in a medium bowl. Set aside.
In a large bowl, combine the chicken, vegetables and half of the cheese.
Place 4 tortillas on your prep surface. If they're rather crumbly, heat them 5-10 seconds in the microwave to make them more pliable.
Spread about 1/3 cup of the sauce in the bottom of a 13x9 inch pan. Scoop 1/2 to 2/3 cup of the chicken mixture onto each tortilla. Roll up each tortilla and place seam side down in the pan. Repeat with the remaining tortillas and chicken. Pour the sauce over the enchiladas, spreading it as evenly as possible. Sprinkle the remaining cheese over the top of the casserole and bake 20-25 minutes.
Let the enchiladas sit for 5 minutes before serving.
If you want a more decadent version, add more cheese. And for you vegetarians, you can substitute mashed black beans for the chicken, but be sure to add some of the spice mixture to the beans.
*Sometimes it's hard to find enchilada sauce, but homemade sauce isn't hard. I haven't perfected the recipe, but this will work.