Super Stuffed Veggie & Chicken Enchiladas

Mexican food is quite appealing to me. I love the flavors of cumin and cilantro. I love beans... any kind. What else? Tomatoes, corn, onion. You could just take all those just mentioned and throw them in a tortilla and I'd be in heaven.

This meal is quite easy... quite quick... quick tasty. OH, and most importantly, quite healthy. By omitting sour cream in and out of the enchilada and relying on the avocado to bring the creaminess and the sauces inside to give it a bit of "wetness" to the enchilada, the fat content is drastically reduced.

This recipe is a keeper. I hope you agree!

 

Super Stuffed Veggie & Chicken Enchiladas

Ingredients:

1 can pinto beans, drained and rinsed

1 can enchilada (red) sauce, divided

1/2 small can green chiles (add more for more heat, if you'd like!)

1/2 small can salsa verde

1 cup frozen corn

1 small zucchini, chopped

1 small onion, chopped (red or yellow)

1/3 cup fresh cilantro, chopped, plus more for topping

A few shakes of ground cumin 

A few more shakes of garlic powder :) 

1/2 tsp salt

2 tbsp olive oil

2 large chicken breasts, cooked and chopped or shredded

8 large whole wheat tortillas

iceberg lettuce, thinly chopped

1 cup 2% milk Mexican 4 cheese blend

1 ripe avocado

Directions:

1. Preheat oven to 420 degrees. Coat bottom and sides of a 9x13 pan with cooking spray. Spoon and spread about 2 tbsp of enchilada sauce on bottom of pan as well.

2. In a large bowl add beans, chiles, zucchini, onion, cilantro, salsa, sauce, spices and salt. Mix until the salsa and sauce are incorporated well.  

3. Saute chicken breasts with olive oil in skillet until no longer pink inside... approximately 10 minutes. Season with salt and pepper. Chop or shredded when cooled. Add chicken to bean and veggie mixture. 

4. Take about 3/4 cup of mixture and lay in middle of each tortilla and tightly wrap each tortilla. Lay tortillas seam down in prepared pan.  

5. Evenly spread the remainder of the enchilada sauce over the tortillas and sprinkle cheese on top. 

6. Cook in oven for 15 minutes or until cheese is bubbly on top. Let cool slightly. 

7. Before serving add lettuce, cilantro and a nice helping of sliced avocado on top.

Serves 8 enchiladas.