Skinny Chicken Vegetable Enchiladas

Name: Skinny Chicken Vegetable Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 425 grams diced or crushed tomatoes; 2 Tbsps chili powder; 710 milliliters cooked shredded or chopped chicken breast; 2 Tbsps cornmeal; 2 Tbsps extra virgin olive oil; 355 milliliters finely chopped fennel or onion; 3 cloves minced garlic; 1 Tbsp ground cumin; 1 teaspoons kosher salt; 227 grams or about 3 cups chopped fresh asparagus; 59 milliliters plain greek yogurt; 118 milliliters reduced sodium chicken broth; 237 milliliters shredded cheddar cheese; 1 teaspoon smoked paprika; 12 white corn tortillas; 237 milliliters chopped white onion; 1 zucchini halved and sliced

You can never have too many main course recipes, so give Skinny Chicken Vegetable Enchiladas a try. One portion of this dish contains about 16g of protein, 15g of fat, and a total of 305 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up fennel, cornmeal, chicken breast, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Heat the olive oil into a large skillet or dutch oven over medium heat.

Ingredients you will need

Olive Oil

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Dutch Oven

Frying Pan

Saute your onions and garlic for 5 minutes then add your chicken broth, cornmeal, chili powder, cumin, paprika, salt and pepper. Stir to combine.

Ingredients you will need

Salt And Pepper

Chicken Broth

Chili Powder

Cornmeal

Paprika

Garlic

Onion

Cumin

Transfer this mixture plus diced or crushed tomatoes to a high powered blender. Blend until smooth.

Ingredients you will need

Crushed Tomatoes

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Blender

Transfer sauce to a large bowl and stir in 1/4 cup greek yogurt. Spoon about 1/2 cup sauce into the bottom of a 9×13 baking dish. Set aside.

Ingredients you will need

Greek Yogurt

Sauce

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Baking Pan

Bowl

Heat remaining olive oil into a large dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Saute your leeks or onions, chopped asparagus and zucchini for about 5 minutes.

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Asparagus

Zucchini

Onion

Leek

Add your cooked chicken pieces. Spoon chicken and vegetables into the center of each warm tortilla.

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Chicken Pieces

Vegetable

Tortilla

Whole Chicken

Roll and place seam side down into your baking dish. Continue filling and rolling until pan is filled. I used about 12 per pan. Continue with another pan if you have remaining ingredients or save for another use.

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Roll

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Baking Pan

Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheese.

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Enchilada Sauce

Shredded Cheese

Tortilla

Bake for 25-30 minutes until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove and serve hot.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 425grams

diced or crushed tomatoes 2Tbsps

chili powder 710milliliters

cooked shredded or chopped chicken breast 2Tbsps

cornmeal 2Tbsps

extra virgin olive oil 355milliliters

finely chopped fennel or onion 3cloves

minced garlic 1Tbsp

ground cumin 1teaspoons

kosher salt 227grams

or about 3 cups chopped fresh asparagus 59milliliters

plain greek yogurt 118milliliters

reduced sodium chicken broth 237milliliters

shredded cheddar cheese 1teaspoon

smoked paprika 12

white corn tortillas 237milliliters

chopped white onion 1

zucchini halved and sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.