Zucchini & Chicken Enchiladas

zucchini & chicken enchiladas

I adapted this recipe originally found on SkinnyTaste.com.  Of course, it is supposed to be WW and figure friendly.  However, I’ve added a few things that take the “figure” part out!  Personally, I don’t think you can make anything Mexican super healthy.  It’s meant to be enjoyed in all its ooey-gooey, cheesy yumminess!  I’m sure you’ll agree.

Although I call it enchiladas, I guess to be politically correct, I should say burritos, as I use flour tortillas instead of corn.  I would imagine it would be  just as good with corn.  If you try it, leave a comment and let me know how it turns out.


cooking spray
2 tbsp olive oil
small onion (chopped in big chunks)
2 garlic cloves
1 can chopped green chiles
1 medium zucchini
1 1/2 cup shredded rotisserie chicken
1/2 – 3/4 cup white queso dip
1 can red enchilada sauce
flour tortillas (5)
1/12 cup mexican blend shredded cheese
kosher salt & fresh ground pepper
Chopped green onion and cilantro


Preheat oven to 400 degrees and spray 9×13 baking dish with cooking spray.

In a food processor, pulse onion & garlic into small dice.  Saute over med heat in skillet with olive oil until softened (approx. 5 minutes).  Wipe out bowl of processor and then grate zucchini.  Add to skillet with green chiles and chicken, salt & pepper.  Warm through for another 5-7 minutes.  Remove from heat and stir in 1 cup of the shredded cheese. Divide mixture among 5 tortillas, roll up and place seam side down in baking dish. Pour queso dip over tortillas, then pour enchilada sauce over tortillas. Top with remaining shredded cheese.

Bake about 20-25 minutes.
Top with cilantro & green onions.


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