• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Vegetable Chicken Enchiladas

  • 6servings
  • 50minutes
  • 280calories

Add to MenuAdd to Calendar

Source: mexican.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large onion , peeled, chopped

  2. 1 red bell pepper , seeded, chopped

  3. 1 large zucchini , chopped

  4. 1 cup chicken breast , cooked, diced

  5. 1 1/2 cups red enchilada sauce

  6. 1 (8 ounce) can tomato sauce , no salt added

  7. 8 (6 inch) tortillas

  8. 2/3 cup colby-monterey jack cheese , reduced fat, shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.

  2. In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.

  3. Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.

  4. In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping.

  5. Soften tortillas on the stovetop or in the microwave oven.

  6. Place equal amounts of veggie/chicken mixture (about a rounded 1/4 cup) in center of each tortilla, then roll up & place seam side down in the prepared baking pan.

  7. Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.

  8. Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback