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Zucchini Chicken Enchiladas

Makes 5 servings

Per serving: 1 leaner 3 greens 3 condiments 1 fat

Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 1 c leeks, chopped
  • ¼ tsp salt
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 18 oz chicken breast, shredded
  • 1 c red enchilada sauce
  • 2 ½ lbs zucchini halved lengthwise
  • 1 c low-fat cheddar cheese, shredded
  • 1 c low-fat Monterey jack cheese, shredded
  • 2 Tbsp sour cream

Directions

  1. Preheat oven to 350. Heat oil in large skillet over medium. Add leeks & salt. Cook 5 min, then add garlic, cumin, & chili powder & combine. Add shredded chicken and ¾ c. enchilada sauce, stir well.
  2. Thinly slice zucchini, layout 3 slightly overlapping slices & place a spoonful of chicken mixture on top. Roll & transfer to baking dish. Repeat w/remaining zucchini & chicken.
  3. Spoon remaining enchilada sauce over entire pan & sprinkle w/both cheeses. Bake 20 min or until melting.
  4. Garnish with sour cream & serve.

Zucchini Chicken Enchiladas