Vegetable Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was found in the 2004 Healthy Latino Recipes Made with Love. It makes an enchilada filled not with canned veggies but with fresh ones. 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:
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.
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