Zucchini Chicken Enchiladas

Mexican food is notorious for being high in calories and often makes me feel guilty after eating it. But it's SO delicious and hard stay away from. Here is a healthier version of a favorite Mexican dish, enchiladas. It has shredded zucchini in it. Zucchini, like black beans helps prevent colon cancer and lower cholesterol because of its high dietary fiber. It can also help lower blood pressure, prevent strokes and heart attacks. So, I think it's safe to say these enchiladas are the best alternative to the cheesy, saucy, cuisine we all love. 

1 cup frozen chopped onion

1/2 cup frozen chopped green bell peppers

1 Tbsp. canola oil

4 oz. fat-free chicken broth

1 cup grated zucchini (about 1 small zucchini)

2 cups shredded, cooked chicken breasts

2 Tbsp. chopped cilantro

3-oz. can chopped green chili peppers

1 tsp. garlic powder

11/2 cups grated reduced-fat monterey jack chesse

15-oz. can red enchilada sauce

8 small corn tortillas

2 tsp. sliced black olives

1/2 cup light sour cream

Preheat oven to 350

Saute onion, bell peppers in chicken broth on for about 5 minutes or until the broth has evaporated. Add garlic powder and green chilies. Combine all veggies, chicken and 1 cup of cheese in a large bowl. 

Pour 1/2 of enchilada sauce in the pan you are cooking with. I used an 9 x 10.

In another bowl, pour the remaining sauce and then dip each tortilla in sauce, fill with chicken/zucchini mixture and roll and place in pan. Sprinkle the top with remaining cheese. 

Bake for 15 minutes.

Garnish with olives and serve with sour cream.

254 calories per enchilada

If you want it spicier try adding jalapenos too!