Tuesday, July 16, 2013

Zucchini Chicken Enchiladas

Zucchini Chicken Enchiladas (S)
serves 3-6*

1 lb chicken breasts (I used boneless skinless)
2 cloves garlic halved
3 large zucchini
1/2 C green salsa  + 4 tbs
2 oz cream cheese 1/3 less fat
1/4 C reduced fat Mexican cheese shredded
1/4 C cilantro chopped

Boil chicken with garlic until chicken is tender and easy to shred.  Drain then set aside to cool.  In small bowl mix room temp cream cheese with 1/2 C green salsa.  Shred the chicken and add to salsa mix.  Cut each of the 3 large zucchinis in half length wise and take the seeds out with a spoon.   In a 9x13 baking pan spread 2 tablespoons of green salsa on the bottom.  Place zucchini in pan and top with chicken mixture.  Sprinkle cilantro on top and then cheese.  Put about 1 tsp of green salsa on top of each one. Cover pan with foil and
bake in preheated 350 degree oven for about 40 minutes. Uncover and bake for an additional 10 minutes. You can also broil it for the last minute or so to help brown the cheese.

*You could make some side dishes to help stretch it to 6 servings. 

nutrition info for 3 servings:
Per serving
289 Calories, 8g Fat, 8.6g Carbs, 40g Protein 

For more information on THM visit http://www.trimhealthymama.com/

Linked up with Stacy Makes Cents Trim Healthy Tuesdays


  1. oh.. that looks SO good!! coming over from Stacy's top pickes from last week :)

  2. You were featured at Trim Healthy Tuesday!

    1. Thank you for featuring me! I'm so glad you liked it!

  3. Wow, can't believe no one has commented how GOOD these are, a definite keeper! I shredded or pulsed my chicken in the food processor with the cream cheese and salsa, made it a chicken salad consistency but it was very good and time saving. Thank you for the idea :)

    1. Thank you for letting me know that! I'll have to try making it that way, what a great way to save time! :)