Grilled Vegetable Enchiladas

Grilled Vegetable Enchilada

In honor of Cinco de Mayo this Sunday I have been cooking Mexican-inspired meals this week.  It helps that all the ingredients are on sale at the grocery stores.  A budget-friendly tip is to create your weekly meals off of the sale ads at your local grocery store.

I originally found this enchilada recipe on Cooking Light, but for some reason their version wasn’t all that ‘light’.  I substituted vegetables for chicken, non-fat Greek yogurt for plain low-fat yogurt, Smart Balance for some of the butter, and mini low-cal tortillas for the tortillas.  These enchiladas were satisfyingly cheesy and very filling.  I hope you enjoy these guilt-free enchiladas.

Recipes are like rules…they are meant to be broken!!!!

Grilled Vegetable Enchiladas

 

 

Grilled Vegetable Enchiladas

4 Servings

Ingredients:

1 zucchini, grilled & diced

2 yellow summer squash, grilled & diced

2 ears corn, grilled & cut off the cob

1 onion, chopped

2 cups finely shredded reduced-fat Mexican style cheese

1 2/3 cups plain non-fat Greek yogurt

2 Tbs butter, melted

2 Tbs Smart Balance Spread, melted

2 garlic cloves, minced

1 can reduced-fat, reduced-sodium cream of chicken soup

1 (4 oz) can diced green chiles, drained

1 (4 oz) can diced jalapeños, drained

Kosher salt and fresh ground black pepper, to taste

8 tortillas

Cooking spray

1/2 cup finely shredded reduced-fat Mexican style cheese

1 bunch green onions, chopped

Salsa Verde

Avocado, sliced

Directions:

Preheat oven to 350°.

Grill zucchini, squash and corn until tender.  Let cool and dice.

Combine next 10 ingredients with grilled vegetables in a large bowl. Remove 1 cup filling and set aside.

Arrange 1/2 cup filling down center of each tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas. Spread reserved 1 cup filling evenly over enchiladas.

Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheese and green onions; bake an additional 5 minutes or until cheese melts.

Top with salsa verde, avocado and dollop of Greek yogurt.

*I used La Tortilla Factory mini tortillas which have only 50 calories and 6g of fiber per tortilla.

Mini Tortillas