Instructions for the enchiladas:
- Prepare the vegetables. On a cutting board, using a [amazon_textlink asin='B000YDO2LG' text='mandolin' template='ProductLink' store='lifeofaginger-20' marketplace='US' link_id='f8c95171-07dd-11e8-99a4-29afd818d0e7'] or [amazon_textlink asin='B00004OCIU' text='Y-shaped vegetable peeler' template='ProductLink' store='lifeofaginger-20' marketplace='US' link_id='0ee0af37-07de-11e8-8112-f961b5fe5b5e'] cut thin slices of the zucchini and yellow squash lengthwise. They should be thin enough to roll up easily, but should be able to hold the mixture together. I had my mandolin set at the 2nd thinnest setting.
- Thinly slice the tomato and avocado.
- Lightly brown chicken tenders in the avocado oil and season with McCormick salt-free garlic and herb seasoning. They do not have to be cooked through, because they will finish cooking in the oven. *You can also use leftover rotisserie chicken, if desired.
- Once lightly browned, remove from pan and roughly chop the chicken into small chunks (about 1/2 in or smaller).
- Preheat oven to 375 degrees F.
Lay out three slices of zucchini, slightly overlapping. Then cover with 2-3 slices of squash.
- Add a couple of slices of avocado and tomato.
- Spoon in a small amount of chicken in the middle of the veggies.
- Roll up the enchilada and place into a greased 9X13 Pyrex or metal pan. (I lined the pan with some Uncle Ben’s Ready Whole Grain Medley, Quinoa & Brown Rice and a can of rinsed low sodium black beans.)
- Repeat with remaining ingredients. (I had some chicken left over so I added it in between each enchilada.)
- Pour enchilada sauce over the top and sprinkle with the cheese.
- Bake for 30-40 minutes, until internal temperature reads 165 degrees.
- If desired, garnish with low fat sour cream and a little extra cheese.
Instructions for the enchilada sauce:
- Pour 1 1/2 cups of no salt added vegetable stock into a saucepan.
- Add 6 oz of the Goya SOFRITO sauce.
- Stir in spices and boil for a few minutes.
- If sauce doesn’t start to thicken, add a tablespoon of cornstarch into a 1/4 cup of cold water, stir to dissolve, and then slowly pour into the sauce while stirring, until it is the desired thickness.