The world’s most practical cooking tips

Vegetable Chicken Enchiladas

Vegetable Chicken Enchiladas

Vegetable Chicken Enchiladas

No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Servings 4 persons
Calories 318.36 kcal


  • 1 large onion peeled and chopped
  • 1 green bell pepper seeded and chopped
  • 1 large zucchini chopped
  • 128 grams cooked chopped chicken breast
  • 177 grams red enchilada sauce
  • 453 grams no salt added tomato sauce
  • 8 6-inch corn tortillas
  • 85 grams shredded reduced fat Monterey Jack cheese


  • Preheat oven to 375°F.
  • Spray large skillet with non stick cooking spray.
  • Sauté onion for 5 minutes, stirring occasionally.
  • Add bell pepper and zucchini, cook for 5 minutes more. Stir in chicken, set aside.
  • Meanwhile, combine enchilada sauce and tomato sauce in a small bowl.
  • Add halve to vegetable and chicken mixture.
  • Soften tortillas on the stovetop or in the microwave.
  • Add the sauce and vegetable mixture to each tortilla and place equal amounts of the non-sauce vegetable and chicken mixture on one side.
  • Roll up and place in a 13×9-inch baking pan.
  • Pour remaining sauce over the top.
  • Cover loosely with foil and bake for 20 to 25 minutes.
  • Remove cover and sprinkle cheese over top, bake for 5 minutes more.
  • Serve while hot.


Full of fresh vegetables and loaded with flavor.


Serving: 2gCalories: 318.36kcalCarbohydrates: 38.63gProtein: 18.35gFat: 11.45gSaturated Fat: 5.27gSodium: 1098.54mgFiber: 7.41gSugar: 11.82g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating