Tuesday, January 24, 2012

Skinny Squash Enchiladas -- You Must Try These!!!

These enchiladas are so yummy, super easy to make and have hidden veggies which make them healthy! You absolutely must try these! They are meatless, but you could certainly add some ground beef, pork or turkey if you prefer meat in yours. You can make them as spicy as you like too. I made some mild ones for the kids and some super spicy ones for the grown ups!

Skinny Squash Enchiladas
olive oil
cooking spray
2 cloves garlic, crushed
2 medium scallions, chopped (plus extra for topping)
1/4 cup cilantro, chopped (plus extra for topping)
2 medium squash (or zucchini would work too), minced or grated
salt and pepper
1 1/2 cups grated reduced fat Mexican blend cheese
4-6 low carb tortillas
Fat free yogurt (instead of sour cream) - optional, for topping

Optional spicy enchilada sauce:
1 garlic clove, minced
1 tbsp chipotle chilis in adobe sauce (optional for more heat, but warning, it is very spicy!)
1 cups tomato sauce
1/4 tsp chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
salt and pepper to taste

Make the enchilada sauce: in a medium saucepan, spray oil and saute garlic.  Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray baking dish with nonstick cooking spray. Preheat oven to 400*.

In a medium skillet, saute garlic, scallions and squash for about 4-5 minutes.  Season with salt and pepper.

Remove from heat and stir in about 1/2 cup of cheese. Mix well.

Divide the vegetable mixture among the tortillas.  Roll up and place seam side down in a baking dish.  Top with enchilada sauce and remaining cheese and bake for about 20 minutes or until cheese melts.  Top with cilantro, scallions and yogurt. Enjoy!



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