Veggie Packed Chicken Enchiladas Recipe By Tasty

VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY

Veggie-Packed Chicken Enchiladas Recipe by Tasty image

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

Ingredients

2 cups tomato sauce
1 cup vegetable broth
salt, to taste
pepper, to taste
¼ teaspoon chile powder
¼ teaspoon cumin
¼ teaspoon garlic powder
2 medium zucchinis
½ red onion, diced
2 boneless, skinless chicken breasts, cooked and shredded
6 medium whole wheat tortillas
2 cups shredded cheese
fresh cilantro, to serve, optional

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

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.

VEGETARIAN SKILLET ENCHILADAS

Vegetarian Skillet Enchiladas image

Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 cup frozen corn
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
8 corn tortillas (6 inches), cut into 1/2-inch strips
1 cup shredded Mexican cheese blend
Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

Steps:

Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.

Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.

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