Fitness Week Recipe: Chicken and Zucchini Enchiladas
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo courtesy of Clay Hackett.

It’s Fitness Week here on BTR, but that doesn’t mean we have to be thinking inside the box and eating salads all week long. This recipe is for enchiladas, but the addition of zucchini as well as a few substitutions make this a much more feasible meal for those on a healthy kick.

What you’ll need for the sauce:
1/4 cup canola oil
2 tbsp white unbleached all-purpose flour
1/4 cup chili powder
8 oz canned tomato sauce
1 tsp cumin
1 tsp garlic powder
1 1/2 cups water

Directions:
Heat the oil in a saucepan. Stir in the flour and chili powder. Continue stirring and add in the tomato sauce, water, cumin, and garlic powder. Stir for 5 minutes or until smooth.

What you’ll need for the enchiladas:
6 whole wheat tortillas
1 1/2 lbs boneless chicken breast, cooked and cubed
3/4 yellow onion
2 zucchini
1/4 cup olive oil
1/2 cup plain nonfat Greek yogurt
1 cup shredded Mexican cheese

Directions:
Preheat oven to 350.

In a large pan, saute the zucchini and onion in the olive oil until soft.

Add the chicken, zucchini, onion, and yogurt inside the tortilla. Fold and top each enchilada with the sauce and cheese.

Place the enchiladas on a baking sheet. Bake for 10-15 minutes or until cheese is melted and lightly browned before serving.

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