Saturday Vittles

 

Layered Chicken Zucchini Enchiladas

You will need: 

No Calorie cooking spray

1 medium onion, chopped

1/2 tsp. garlic powder

½ cup corn

½ cup black beans, drained and rinsed

2 tsp. chili powder

2 tsp. ground cumin

1 large chicken breast chopped (about 2 cups)

1 cup enchilada sauce

1 cup shredded Mexican blend cheese, divided

2 medium zucchini 

salt and fresh black pepper

1/2 cup black olives- sliced

1/4 cup diced cilantro

a 10x10 baking pan

Spray a large pan with cooking spray. Cook the chicken, onion, olives, corn, black beans and spices until chicken is cooked through. 

Slice the zucchini into very thin slices. I used a vegetable peeler to do this. Layer the bottom of the baking pan with cooking spray and then zucchini slices and some of the chicken mixture and a little shredded cheese. Add a little of the enchilada sauce and keep layering. 

Keep layering until you used everything. 

Add the other half of the cheese on top, top with cilantro. Cover with aluminum foil.

Bake in a 350F oven for 30 minutes. 

Makes 4 servings. Each serving is 350 calories.