Ocnutrition’s Blog

Vegetable Chicken Enchiladas*
February 23, 2010, 8:30 pm
Filed under: Recipes

Full of fresh, tasty ingredients that are also good for you!


1 large onion, peeled and chopped
1 large zucchini or yellow squash, chopped
1 green or red bell pepper, seeded and chopped
1 cup cooked, boneless, skinless, chopped chicken breast
Nonstick cooking spray
¾ cup red enchilada sauce
2 (8-ounce) cans no salt added tomato sauce
8 (6-inch) corn or whole wheat tortillas
2/3 cup shredded reduced-fat Monterey Jack or Mexican Blend cheese

Preparation: 45-50 minutes

  1. Preheat oven to 375°F.
  2. Spray large skillet with nonstick cooking spray. Saute onion for 5 minutes over medium heat, stirring occasionally. Add bell pepper and squash; cook for 5 minutes more. Stir in chicken; set aside.
  3. In a small bowl, combine enchilada sauce and tomato sauce. Then add ½ cup of sauce mixture to the vegetable and chicken mixture from step 2.
  4. Soften tortillas on the stovetop or microwave oven. Dip each tortilla in the 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 the baking pan loosely with foil and bake for 20-25 minutes. Remove cover and sprinkle shredded cheese over top; bake for 5 minutes more. Serve while hot.


Makes 4 servings: 2 enchilada per serving

* This recipe was adapted from the Champions for Change Network for a Healthy California, Healthy Latino Recipes 2008

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