Chicken Enchiladas

 
This is one of my very favorite recipes.  It doesn't feel like diet food in the slightest.

Chicken Enchiladas (10 Servings, 6 PointsPlus)

3 Chicken Breasts
2 T Mrs Dash Chicken Seasoning
1 Zucchini, diced
1 cup Salsa
1 cup Part Skim Ricotta Cheese (I know this sounds weird but it's awesome.  You can also use fat free plain greek yogurt instead.)
4 cups Fat-Free Cheddar Cheese, shredded
1 T Cumin
20 Small Corn Tortillas
Optional:  0.5 cup Jalepeno Slices



Season chicken breasts with Mrs. Dash seasoning.   


Bake at 400 degrees for 40 minutes.




Dice the chicken. (I use food processor.)

Dice the zucchini.  (I use the food processor.)



In a bowl, mix the zucchini, chicken, salsa, ricotta, 1 cup of the cheddar cheese, and cumin.

Put the tortillas on a plate and microwave until soft and warm (about 2 minutes).  Put 1/4 cup of filling on each tortilla and roll up. 
 

Place the rolled up enchiladas in a baking dish sprayed with cooking spray.  (I need to use two baking dished and put 10 enchiladas in each one.)


Pour enchilada sauce on top and sprinkle with remaining cheddar.  (Optional: Top with sliced Jalepenos.)

Cover with foil and bake at 400 degrees for 40 minutes.
 
I made these for dinner last night. So yummy.  I put the leftovers in single serving containers and froze them for lunches.  They heat up great! And smell unbelievable.  Enjoy!