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Chicken and Zucchini Enchiladas

MyFitnessPal’s Recipes
by MyFitnessPal’s Recipes
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Chicken and Zucchini Enchiladas

These lightened-up enchiladas are the perfect dish to make while we’re transitioning from summer to fall. The fresh corn and zucchini are still in season, but the enchiladas are hearty and satisfying enough for a chilly evening. For added protein — and to mimic the creaminess of cheese — mix low-fat Greek yogurt into the filling. This keeps the enchiladas creamy on the inside, while a small amount of cheese sprinkled over the top gives you that crispy, browned top you love. Also note: Rotisserie chicken can be high in sodium, so boiling chicken breasts to shred could be a less convenient, but healthier, alternative.


CLICK TO TWEET THIS ARTICLE > Kiss summer goodbye with this hearty dish that utilizes seasonal produce and adds a bit heat to warm the chilly fall evenings via @MyFitnessPal. #MyFitnessPal


Originally published November 2018

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MyFitnessPal’s Recipes
MyFitnessPal’s Recipes

Healthy, delicious and simple: That’s what we’re about at MyFitnessPal! We make our recipes in our own test kitchen or our registered dietitian hand-selects them personally. Look for nutrition information at the bottom of the recipe or log it directly to MyFitnessPal through the “Log-It” button. Check out our entire collection or explore: low-carb, high-protein • high-fiber • gluten-free • dairy-free • vegetarian • vegan • low sodium

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