Dinner

Chicken Zucchini Enchiladas is for Dinner.

Chicken Zucchini Enchiladas takes 10 minutes to prepare.

Chicken Zucchini Enchiladas takes 30 minutes to cook.

Chicken Zucchini Enchiladas makes 4 servings.

The ingredients for Chicken Zucchini Enchiladas are:

200 grams Zucchini (2 Zucchini's)
.5 medium (2-1/2" dia) Onions, raw (Chopped)
1 clove Garlic (Minced)
1 cup Enchilada Sauce - Red
.5 cup, Mozzarella Cheese, part skim milk
.5 cup, shredded Cheddar Cheese
1 1tsp Olive Oil
10 ounces Chicken Breast (cooked), (shredded)

Here is how you make Chicken Zucchini Enchiladas:

Heat a tablespoon of olive oil in a frying pan. Add onion and cook until lightly brown. Add minced garlic, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture in, roll up, and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.Bake at 350 F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TXJNORMAN.

The nutritional information for Chicken Zucchini Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 263.9

• Total Fat: 13.8 g
• Cholesterol: 75.3 mg
• Sodium: 519.8 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.0 g
• Protein: 27.0 g

Chicken Zucchini Enchiladas is Mexican cuisine.

The dietary needs meet for Chicken Zucchini Enchiladas is Low Carb