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Vegetable Chicken Enchiladas

Ready In: 50 minutes
Serves: 4
Gluten-freeLow Added Sugar
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 mitt
Aluminum foil


Serves 4
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


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 g10%
Saturated Fat 3 g15%
Sodium 521 mg23%
Total Carbohydrate 41 g15%
Dietary Fiber 7 g25%

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