Now I am keeping my eyes open for recipes that can utilize pulled leftover chicken. Casseroles are so unhealthy, so I want some less fattening options. I was excited when the July issue of Real Simple arrived. It contained a delicious looking recipe for chicken enchiladas, and it called for rotisserie chicken. Instead of purchasing a rotisserie chicken, what could be more frugal than using my chicken leftovers? I tweaked the recipe a bit, so here is my variation of it. We enjoyed these enchiladas for dinner last night, and they were really tasty!
Healthy Chicken Enchiladas with Cilantro Flavored Dip
(Adapted from “Chicken Enchiladas” in Real Simple, July 2008)
1 Tbsp vegetable oil
2 small zucchini, diced
1 small onion, chopped
¾ cup frozen corn
1 ½ cups shredded chicken from a whole or rotisserie chicken
1 tsp salt
1 tsp pepper
1 ½ cups shredded Monterey Jack cheese
¾ cup fresh cilantro leaves
1 small tomato
1 Tbsp lime juice
1 Tbsp lemon juice
½ cup low-fat sour cream
- Heat oven to 400 degrees.
- Heat oil in a medium skillet over medium-high heat. Add the zucchini and onion, stirring until the onion begins to soften, about 4-5 minutes. Add the chicken, corn, and ¼ cup of cilantro leaves. Cook for 2 more minutes. Add salt and pepper. Turn off heat.
- Divide the chicken mixture among the tortillas, sprinkle some cheese inside the tortillas, roll them up, and place them seam-side down on a greased baking sheet. Bake until heated through, about 6-8 minutes.
- In a food processor, pulse the remaining ½ cup cilantro with tomato, lime juice, and lemon juice until finely chopped. Add this mixture to the sour cream and mix thoroughly. Serve this dip cold with the enchiladas.