VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: tomato sauce, vegetable broth, salt, pepper, chile powder, cumin, garlic powder, medium zucchinis, red onion, boneless, skinless chicken breasts, medium whole wheat tortillas, shredded cheese, fresh cilantro
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 533 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 29 grams, Sugar 7 grams
VEGETABLE CHICKEN ENCHILADAS
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
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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