Veggie Enchiladas

Jan 20, 2022 | Main Meals

Nothing says winter like cozy winter meals! Turn your favorite comfort foods into deliciously healthy meals with just a few modifications, for instance add in more veggies or switch out a higher fat ingredient for a lower fat ingredient.

Need some ideas? 

  • Add in veggies like mushrooms, zucchini, carrots, onions and peppers to omelets, stews and casseroles.  
  • Use 97% lean ground meats in place of higher fat 85% lean to reduce your intake of saturated fats.
  • Focus on lean proteins such as skinless poultry, fish and tofu. A store bought rotisserie chicken is a super easy and convenient way to meet your protein goals.
  • Replace higher fat dairy products with lower fat dairy, or reduce the amount used in recipes.
  • Incorporate vegetable soups and stews into your weekly meal rotation to up the nutrition without sacrificing flavor.

 

Veggie Enchiladas

A nutritious spin on traditional enchiladas by simply adding in more vegetables to this already delicious, comfort food dish. 

Prep: 15 minutes

Makes: 6 (2 enchilada) servings

 

Ingredients:

  • 1 pound Perdue Rotisserie chicken, skin removed, shredded
  • 2 cups chopped mushrooms (6.6 oz)

¾ cup minced onion, ½ onion 4oz

  • ¼ cup minced bell pepper
  • 2 carrots, minced (3oz)
  • 1 teaspoon olive oil
  • 24 ounces salsa, separated (mild or spicy)
  • 2 tablespoons taco seasoning
  • 1 cup shredded Mexican cheese
  • 12 corn or flour tortillas
  • ½ cup minced Cilantro
  • 1 avocado, diced

 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a Dutch oven over medium heat, add in carrots, pepper, mushrooms and onion. Cook until soft (about 5 minutes). Stir in taco seasoning.
  3. Meanwhile stir 2 cups of salsa and chicken together in a large bowl.
  4. Stir chicken/salsa mixture into vegetables in Dutch oven. Remove from heat.
  5. Fill each tortilla with chicken/veggie mixture, roll and place seam side down in a baking dish. Continue until all tortillas are filled and placed in dish.
  6. Top with a few tablespoons of salsa, followed by shredded cheese.
  7. Bake for 15 to 20 minutes. Remove from heat and top with cilantro and diced avocado.

 

Nutrition Information for 2 Enchiladas: 

478 Calories; 45g carbs; 17g fat; 2,200mg sodium; 10g fiber 

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