Vegetable Chicken Enchiladas
photo by Boomette
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
8 enchiladas
- Serves:
- 6-8
ingredients
- 1 large onion, peeled, chopped
- 1 red bell pepper, seeded, chopped
- 1 large zucchini, chopped
- 1 cup chicken breast, cooked, diced
- 1 1⁄2 cups red enchilada sauce
- 1 (8 ounce) can tomato sauce, no salt added
- 8 (6 inch) tortillas
- 2⁄3 cup colby-monterey jack cheese, reduced fat, shredded
directions
- Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.
- In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.
- Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.
- 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.
- Soften tortillas on the stovetop or in the microwave oven.
- 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.
- Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.
- Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.
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Reviews
-
What a simple recipe!! Quickly prepared, it made a super midweek supper, very much enjoyed by us all. I omitted the chicken and went with just the veggies, and to the veggies I added about 1 cup of frozen corn. Otherwise just as directed. Except that I was generous with the cheese, I may have used more than directed! :D Thank you Syd! Recipe-napped for Aus/NZ Swap#34