Northern Style Skinny Enchiladas
Try this Northern Style Skinny Enchiladas recipe, or contribute your own.
Try this Northern Style Skinny Enchiladas recipe, or contribute your own.
- 2 tbsp taco seasoning
- 6-7 corn tortillas (gmo free/organic torn into silver dollar sized pieces)
- 1/2 cup greek yogurt or sour cream
- 1/2 cup jalapeã±o salsa (we use mrs. renfro's))
- 1 cooked (8oz chicken breast shredded)
- 1 cup black beans (rinsed and drained)
- 2 small zucchinis (cubed into bite sized pieces)
- 1/4 cup green onion (diced +some for sprinkling)
- 1 cup mozzarella cheese (optional)
- 1 roma tomato (diced (optional))
- 1/2 pound of baby spinach (optional)
- 1 avocado (diced (optional))
- 1/4 cup cilantro (diced (optional))
- Carbohydrate 0.7458425 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.249099989891052 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (58g)
- Sodium 106.901 mg
- Sugar 0.496742510108948 g
- Trans Fat 0 g
- Calories 2 calories
Step-by-step
- Preheat the oven to 350F.
- Combine greek yogurt/sour cream and jalapeño salsa in a bowl. I like to use my immersion blender but simply stirring it with a spoon will work! Set aside.
- In a separate bowl add chicken, black beans, zucchini, taco seasoning and green onions. Toss until everything is coated with the taco seasoning.
- In an 11x7 baking dish spread a thin layer of the jalapeño salsa mixture. Cover the bottom with half of the tortillas. Layer with half of the chicken and black bean mixture. Sprinkle 1/2 a cup of cheese overtop and then spread with 1/2 of the remaining jalapeño salsa mixture. Repeat once more.
- Bake for 35 minutes.
- Serve warm.
Using jarred salsa instead of fresh tomatoes fundamentally shifts moisture dynamics in baked casseroles. Commercial salsas undergo thermal processing that breaks down pectin walls, releasing free water that must be managed by the surrounding starch matrices. Fresh vegetables like zucchini retain intracellular water until cell walls rupture around 140 degrees Fahrenheit, injecting sudden moisture into the baking dish.
Moisture Management in Casseroles
Shredded chicken acts as a protein sponge, absorbing free liquids released by thawing or steaming vegetables. Rinsing canned black beans removes surface starches that might otherwise cause gummy textures when exposed to dairy fats from Greek yogurt or sour cream. Baking at 350 degrees Fahrenheit ensures the thermal energy penetrates the 11x7 glass dish without scorching the dairy solids on top.
- Water pooling on the surface indicates excess zucchini moisture; blot cubed squash with paper towels before mixing.
- Cheeses with lower moisture content, such as low-moisture mozzarella, brown more predictably than fresh mozzarella varieties.
- Immersion blending the yogurt and salsa creates a uniform emulsion that coats torn corn tortillas evenly.
