Chicken Enchilada Bake
Slightly revised from getskinnybehappy
Prep Time: 25 mins
Cooking Time: 35 mins
Per Serving: 1 lean | 2 green | 1 healthy fat | 3 condiments
10 oz shredded chicken breast (I boil & shred ahead) or you can use 99% fat free White Chicken in a can.
2- can tomato paste
2 – can fat free low sodium chicken broth
1/2 cup – low fat mozzarella cheese
2 tsp -olive oil
ground cumin, chili powder, garlic powder, onion powder and oregano (all to taste).
2 to 3 Zucchini cut long ways in thin strips (similar to lasagna noodles).
Sliced olives (optional).
1) Prepare Enchilada Sauce: in sauce pan on med/high heat add olive oil, stir in tomato paste and seasonings, heat for 2-3 min stir in chicken broth. Bring to boil stirring often, turn heat to low for 15 min. Set aside & Cool to room temperature.
2) In a small/med baking pan spray with Pam, pull each strip of Zucchini thru enchilada sauce then lay flat on bottom of the pan. Next I add a bit less then 1/2 cup of enchilada sauce to chicken and mix it. Add chicken to the baking pan covering end to end. . Sprinkle a little cheese over chicken. Add another layer of zucchini pulled thru enchilada sauce (similar to making lasagna). cover the top with the remaining cheese and olives if desired.
Bake at 350 for 35 to 40 min. Keep an eye on it. If the cheese starts to burn cover with foil.
Nutritional Info per serving: