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Vegetable Chicken Enchiladas

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Ready In: 50 minutes

Serves: 4

Unlike traditional enchiladas, these are full of fresh, tasty vegetables.

What you'll need

Vegetable peeler

Cutting board

Sharp knife

Can opener

Large skillet

Measuring cups

Small bowl

Oven

Oven mitt

Aluminum foil

Stovetop

Ingredients

Serves 4

of Nonstick Cooking Spray

1 Onion Large, peeled and chopped

1 Green Bell Pepper seeded and chopped

1 Zucchini Large, chopped

1 cup Chicken Breast cooked, chopped

³/₄ cup Red Enchilada Sauce

32 ounces Tomato Sauce equivalent to two 16-oz cans, no salt added

8 Corn Tortillas 6 inches each

²/₃ cup Monterey Jack Cheese Shredded, reduced fat

Directions

1.Preheat oven to 375°F.

2.Spray a large skillet with nonstick cooking spray. Sauté onion for 5 minutes over medium heat, stirring occasionally. Add bell pepper and zucchini; cook for 5 minutes more. Stir in chicken; set aside.

3.Meanwhile, combine enchilada sauce and tomato sauce in a small bowl; add ½ cup to vegetable and chicken mixture.

4.Soften tortillas on the stovetop or in the microwave oven. Dip each tortilla in sauce and place equal amounts of vegetable and chicken mixture on one side. Roll up and place in a 13 x 9-inch baking pan. Pour any remaining sauce over the top.

5.Cover loosely with foil and bake for 20 to 25 minutes. Remove cover and sprinkle cheese over top; bake for 5 minutes more. Serve while hot

Nutrition Facts

Serving Size 2.00 taco

Serving Per Container 4

Amount Per Serving
Calories 311
% Daily Value*
Total Fat 8 g		10%
	Saturated Fat 3 g	15%
Sodium 521 mg		23%
Total Carbohydrate 41 g		15%
	Dietary Fiber 7 g	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Publication: Nutrition Education and Obesity Prevention Branch (NEOPB) Recipes

Authors: Nutrition Education And Obesity Prevention Branch Neopb

Source: Nutrition Education and Obesity Prevention Branch (California Department of Public Health)
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