1. Preheat oven to broil with rack 5 to 6 inches
from heat. Heat oil in a large nonstick skillet
over medium-high. Add zucchini, squash, and
onion, and cook, stirring often, until vegetables
are tender and just beginning to brown, about
2. Add garlic, and cook 1 more minute. Add
chicken, salt, pepper and ¾ cup of the cheese;
stir to combine.
3. Cook until hot and cheese melts, about 1
minute. Remove from heat and cover to keep
4. Warm tortillas according to package directions.
Place about 1/3 cup of chicken mixture in
center of each tortilla; fold tortilla around
filling, and place, seam side down, in a lightly
greased (with cooking spray) 11- x 7-inch
broiler-safe baking dish. Pour salsa over
enchiladas, and sprinkle with remaining ¼ cup
cheese. Broil in preheated oven until hot and
bubbly, about 1½ minutes. Garnish with
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 76 (58%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 27.8mg||9 %|
|Sodium 196.8mg||7 %|
|Potassium 235.1mg||6 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.8g|
|Protein 10.2g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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