Enchiladas saludables de pollo

Ingredientes

• 1 1/2 cups red enchilada sauce (homemade or store-bought)
• 1/2 tablespoon olive oil
• 1 cup diced onion (120 grams)
• 1 1/2 cups diced bell pepper (180 grams/about 1 medium-large)
• 1 cup diced zucchini (100 grams)
• 3 cups shredded chicken (340 grams/about 1 pound raw, cooked)
• 1/2 heaping cup Greek yogurt (5 ounces, 0% fat)
• 1 tablespoon chili powder
• 1/2 tablespoon dried oregano
• Salt and pepper, to taste
• 10 corn tortillas
• 1 cup shredded cheese (2.5 ounces, a mix of cheddar and Monterey Jack)
• Optional toppings: cilantro, avocado, jalapenos, Greek yogurt or sour cream

Preparación

1. 1

   Make Enchilada Sauce: Prepare homemade enchilada sauce if desired, or use your favorite store-bought variety.

2. 2

   Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Pour 3 tablespoons of enchilada sauce evenly into the bottom of a 13×9 inch baking dish.

3. 3

   Cook Vegetables and Combine Filling: Heat olive oil in a large sauté pan over medium heat until hot. Add diced onion with a pinch of salt and pepper; sauté for 3-4 minutes until softened. Add diced bell peppers and continue sautéing for 2-3 minutes. Next, add diced zucchini and cook for an additional 3-4 minutes. Remove from heat. Stir in shredded chicken, Greek yogurt, 1/4 cup enchilada sauce, chili powder, dried oregano, and salt and pepper to taste until fully combined.

4. 4

   Warm Tortillas: Dampen a dishcloth or paper towels with water and wrap them around the tortillas to cover completely. Microwave for 30 seconds, flip, then microwave for another 15-20 seconds to make tortillas pliable for rolling.

5. 5

   Assemble Enchiladas: Spoon about 1/3 heaping cup of the chicken and vegetable mixture onto one side of each warmed tortilla. Roll the tortillas carefully to keep filling inside and place seam-side down in the prepared baking dish. Repeat for all tortillas. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.

6. 6

   Bake: Cover the dish with foil and bake for 15 minutes. Remove foil and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.

7. 7

   Serve: Garnish with optional toppings like cilantro, avocado slices, jalapenos, or a dollop of Greek yogurt or sour cream. Enjoy your healthy chicken enchiladas!