Zucchini Chicken Enchiladas (S)
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:
289 Calories, 8g Fat, 8.6g Carbs, 40g Protein
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