Video capture from EatingWell.com
OH MY GOODNESS! These enchiladas, featured in Eating Well, look amazing and if you are looking for a way to cut refined carbs from your diet, this is a fantastic recipe. And, we are in the middle of zucchini season, so you should be able to find these green goodies at your local grocery store, farmer’s market, or backyard garden.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 poblano pepper, seeded and chopped
- ¼ teaspoon salt
- 12 ounces cooked chicken breast, shredded (about 3 cups)
- 1 cup shredded Mexican-blend cheese, divided
- 1 (15 ounce) can enchilada sauce (1 1/2 cups), divided
- 3 medium zucchini (about 1 pound), trimmed
- ⅓ cup sour cream
- 3 tablespoons reduced-fat milk
- 1 cup shredded romaine lettuce
- ½ cup chopped fresh cilantro
Nutrition Facts
Serving Size: 4 Enchiladas
Per Serving:
443 calories; 32.3 g total fat; 14.4 g saturated fat; 118 mg cholesterol; 316 mg sodium. 694 mg potassium; 12 g carbohydrates; 2.5 g fiber; 5 g sugar; 27.3 g protein; 2330 IU vitamin a iu; 31 mg vitamin c; 62 mcg folate; 273 mg calcium; 2 mg iron; 58 mg magnesium;
Exchanges:
4 1/2 Fat, 2 1/2 Lean Protein, 1 1/2 Vegetable, 1 High-Fat Protein
For details on how to prepare this meal, check out the recipe at Eating Well: http://www.eatingwell.com/recipe/264489/zucchini-enchiladas/
The Wide-Body 