25 Minute Chicken Veggie Enchiladas Food

VEGETABLE CHICKEN ENCHILADAS

Vegetable Chicken Enchiladas image

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.

Provided by Sydney Mike

Categories One Dish Meal

Time 50m

Yield 8 enchiladas, 6-8 serving(s)

Number Of Ingredients 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

Steps:

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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