These squash layered chicken enchiladas may sound a little strange, but we promise they are delicious, healthy, and perfect for any diet!
Preheat oven to 350 degrees
Warm oil in a pot and whisk in flour
Slow whisk in chicken broth, adding a little at a time until combined
Simmer until thickened
Turn off heat and add salsa verde, chicken, and yogurt
Slice squash into very thin circles
Oil a baking sheet
Layer squash, sauce, then chees multiple times until all ingredients are used, about 2 to 3 layers
Bake for 30 minutes, add toppings and enjoy!
Serving Size 1/6 recipe
Servings 6
- Amount Per Serving
- Calories 239
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 3.2g16%
- Cholesterol 66.7mg23%
- Sodium 779mg33%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 1.6g7%
- Sugars 4.2g
- Protein 25.1g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees
Warm oil in a pot and whisk in flour
Slow whisk in chicken broth, adding a little at a time until combined
Simmer until thickened
Turn off heat and add salsa verde, chicken, and yogurt
Slice squash into very thin circles
Oil a baking sheet
Layer squash, sauce, then chees multiple times until all ingredients are used, about 2 to 3 layers
Bake for 30 minutes, add toppings and enjoy!