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Recipe Redo Chicken Enchiladas




Chicken Enchiladas:

Low Sodium Enchilada Sauce:


Instructions for the enchiladas:

  1. 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.
  2. Thinly slice the tomato and avocado.
  3. 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.
  4. Once lightly browned, remove from pan and roughly chop the chicken into small chunks (about 1/2 in or smaller).
  5. Preheat oven to 375 degrees F.
  6. Lay out three slices of zucchini, slightly overlapping. Then cover with 2-3 slices of squash.

  7. Add a couple of slices of avocado and tomato.
  8. Spoon in a small amount of chicken in the middle of the veggies. 
  9. 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.)
  10. Repeat with remaining ingredients. (I had some chicken left over so I added it in between each enchilada.)
  11. Pour enchilada sauce over the top and sprinkle with the cheese. 
  12. Bake for 30-40 minutes, until internal temperature reads 165 degrees.
  13. If desired, garnish with low fat sour cream and a little extra cheese.

Instructions for the enchilada sauce:

  1. Pour 1 1/2 cups of no salt added vegetable stock into a saucepan.
  2. Add 6 oz of the Goya SOFRITO sauce.
  3. Stir in spices and boil for a few minutes.
  4. 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.




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