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I was looking for a low fat alternative to a family favorite since my dad and I are on a diet. I experimented with the ingredients and this was my first try and it turned out pretty phenomenal, if I do say so myself.
Preheat oven to 350 degrees.
Saute the onions and peppers until soft in a skillet, add a tablespoon of olive oil if desired. Remove from heat and set aside.
Brown the chicken until thoroughly cooked.
Add onion and pepper mixture, zucchini, one can of enchilada sauce and 1 cup of cheese. Stir to combine and remove from heat.
Take one tortilla and spoon 1/10th of the mixture into the tortilla and roll it up. Place in a large cake pan (you might need a second pan). Repeat 9 more times.
Pour the remaining enchilada sauce over the wrapped tortillas and sprinkle with remaining cheese.
Place in the oven uncovered for 20 minutes. Cool for 5 minutes and serve with sour cream, guacamole and/or salsa.
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