Veggie Packed Chicken Enchiladas Recipe By Tasty Food

VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
• Stir occasionally, until the sauce begins to boil. Remove from the heat.
• Using a box grater, grate the zucchini.
• In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
• Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
• Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
• Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
• Bake for 20 minutes, or until heated through and cheese is melted.
• Top with cilantro (optional).
• Enjoy!

VEGETABLE CHICKEN ENCHILADAS

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.

VEGETARIAN ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
• Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
• Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
• Bake the enchiladas for about 10 minutes, until the cheese has melted.
• Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
• Enjoy!

CHICKEN ENCHILADAS

Steps:

• Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
• Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
• Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.

VEGGIE ENCHILADAS

Steps:

• In a large frying pan, melt 3 tablespoons unsalted butter.
• Heat butter and oil together and fry tortillas for about 5 seconds on each side.
• Remove as soon as they become limp and drain on paper towels.
• In a separate pan, sauté onion in the remaining butter until transparent.
• Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
• Sauté for 5 minutes, stirring occasionally.
• Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
• Top with a heaping tablespoon of Monterey Jack cheese.
• Roll up and place seam-side down in a 9 x 13-inch dish.
• When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
• Enchiladas may be covered and refrigerated overnight at this point.
• Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
• Serve with a dollop of sour cream and green onions.

VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)

Steps:

• Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
• Chill in the fridge for at least 30 minutes but you could do it the night before.
• Serve.