Mexican

Skillet Enchiladas with side salad is for Dinner.

Skillet Enchiladas with side salad takes 10 minutes to prepare.

Skillet Enchiladas with side salad takes 30 minutes to cook.

Skillet Enchiladas with side salad makes 4 servings.

The ingredients for Skillet Enchiladas with side salad are:

8 corn tortillas, medium (approx 6" dia)
1 tbsp olive oil
Chicken Breast, no skin, 2 breast, bone and skin removed
2 tbsp Onion (raw), chopped fine
1 tbsp Garlic (raw), chopped fine
1 cup spinach, fresh or frozen
1 cup zucchini, raw, grated
1 cup carrot, raw, grated
2 cup enchilada sauce (for a milder taste substitute half of the sauce with tomato sauce)
1/2 cup (4oz) water
4 oz Mozzarella Cheese, part skim milk, shredded (1oz/person)
Iceberg Lettuce, 1 small head
1 Avocados, California (Haas), without skin and seeds
1 tomato

Here is how you make Skillet Enchiladas with side salad:

Cut chicken into bit size pieces and brown in skillet with olive oil, onion and garlic. Cut the tortillas into small pieces. Add tortilla pieces, spinach, zucchini, carrot, enchilada sauce and water to skillet. Stir occasionally. Serve. Garnish with 1oz shredded cheese per serving.Shred or cut lettuce to bit sized pieces. Cut avocado and tomato in quarters. Serve along side Skillet Enchiladas.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user WIEBE_HEALTHY.

The nutritional information for Skillet Enchiladas with side salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 500.6

• Total Fat: 20.9 g
• Cholesterol: 85.0 mg
• Sodium: 914.3 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 7.8 g
• Protein: 40.0 g

Skillet Enchiladas with side salad is Mexican cuisine.