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Chicken and Zucchini Enchiladas

Author: Renee Paj
  • 50 minutes
  • Serves 4

INGREDIENTS

2 cups

cooked and shredded chicken breast

1

med. zucchini, shredded

1 cup

onion, diced

1 clove

garlic, minced

4 tbsp

chipotle salsa ( or more or less to taste) 

1 tsp

ground cumin 

salt and pepper,

2 tbsp

fat free, low sodium chicken broth ( just enough to moisten filling mixture) 

1/4 cup

cilantro, chopped ( optional )

8

whole wheat/low carb tortillas

2 oz

cans of red enchilada sauce, hot or mild, your choice

4 oz

reduced-fat Mexican blend cheese