WW Shredded Chicken Enchiladas

READY IN: 1hr

INGREDIENTS

  • 34 tablespoonolive oil
  • 1 12 cupsonions, chopped and divided
  • 8ouncesmushrooms, sliced
  • 1mediumzucchini, halved lengthwise and sliced
  • 12 teaspoonsalt
  • 14ouncesRotel Tomatoes
  • 1 12 teaspoonsdried chipotle powder
  • 2garlic cloves
  • 1teaspoonchili powder
  • 1teaspooncumin
  • 1teaspoonoregano
  • 6ounces shredded chicken
  • 9smallcorn tortillas (4 inch)
  • 34 cupshredded cheddar cheese
  • NUTRITION INFO

    Serving Size: 1 (259) g

    Servings Per Recipe:6

    Calories: 257.2

    Calories from Fat 110 g 43 %

    Total Fat 12.2 g 18 %

    Saturated Fat 4.7 g 23 %

    Cholesterol 36.1 mg 12 %

    Sodium 608.2 mg 25 %

    Total Carbohydrate25.7 g 8 %

    Dietary Fiber 4.1 g 16 %

    Sugars 3.8 g 15 %

    Protein 13.6 g 27 %

    DIRECTIONS

  • Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
  • In large non-stick skillet, heat oil over medium. When oil shimmers, add 1 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1/4 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
  • Meanwhile, make sauce: In blender, purée tomatoes, chipotle powder, garlic, chili powder, cumin, oregano, and remaining 1/2 cup onion and 1/2 tsp salt.
  • Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
  • Spread 1⁄4 cup tomato sauce in bottom of prepared baking dish. Top with 3 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄4 cup cheese. Top with 3 more tortillas, remaining chicken mixture, and 1⁄4 cup cheese. Top with remaining 3 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 35 to 40 minutes.
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