Power Enchiladas

My family loves Mexican food and if it were up to my husband, we'd have it every day! 

I've been wanting to try a new enchilada recipe and this one looks healthy and delicious. 

It's found on The Sisters Cafe website. 

You'll need:
4 oz. fat free chicken broth

1 T. canola oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1 cup grated zucchini

2 cups boneless, skinless chicken breast, cooked and shredded

2 T. chopped cilantro

1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese

1 (4 oz) can diced green chilies (or use fresh)

4 cloves garlic

1 (19 oz) can green enchilada sauce

8-10 whole wheat tortillas

Sliced black olives (3-5 per enchilada)

Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don’t dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

If you get to try it, let me know what you think about it!