Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
I used The Last Red Enchilada Sauce You'll Need for the enchilada sauce. And I used cheddar on top. Great enchiladas. Even my son liked them (minus the zucchini LOL). Thanks Syd :) Made for Holiday tag game
My kids loved this recipe, though I left out the delicious veggies for them. My husband and I enjoyed the veggie and chicken packed enchiladas. It was a nice treat that they were lower in calories, too.
Delicious! We really enjoyed the fresh veggies in this, which added a nice brightness to the finished dish. Thanks for sharing!