Vegetable Chicken Enchiladas

Vegetable Chicken Enchiladas

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

Full of fresh vegetables and loaded with flavor.

Leave a Reply

Your email address will not be published.

Previous Article
Herbed Potato Salad

Herbed Potato Salad

Next Article
Grilled Chicken Vegetable Kabobs

Grilled Chicken Vegetable Kabobs

Related Posts