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Chicken and Zucchini Enchiladas
RENEE'S KITCHEN ADVENTURES15Ingredients
80Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 bone-in chicken breasts (approx. 2 -3 cups, shredded, I used breast meat from rotisserie chicken)
- zucchini (1 med., shredded)
- 1 cup onion (diced)
- 1 clove garlic (minced)
- 4 Tbsp. chipotle salsa (or more or less to taste)
- 1 tsp. ground cumin
- salt
- pepper
- 3 Tbsp. low sodium chicken broth (fat free, just enough to moisten filling mixture)
- 1/4 cup cilantro (chopped, optional)
- 8 whole wheat (/low carb tortillas, or any kind that are 2p+ each)
- 10 oz. red enchilada sauce (cans of, hot or mild, your choice, I used Old El Paso -hot)
- 4 oz. reduced fat Mexican blend cheese
- scallion (optional)
- fat free sour cream (optional)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1310mg55% |
| Potassium960mg27% |
| Protein47g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium40% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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