Full of fresh vegetables and loaded with flavor.
Makes 4 servings. 2 enchiladas per serving.
Prep time: 10 minutes Cook time: 40 minutes
Ingredients
nonstick cooking spray
1 large onion, peeled and chopped
1 green bell pepper, seeded and
chopped
1 large zucchini, chopped
1 cup cooked, chopped chicken breast
¾ cup red enchilada sauce
2 (8-ounce) cans no salt added tomato
sauce
8 (6-inch) corn tortillas
2⁄3 cup shredded reduced fat Monterey
Jack cheese
Preparation
- Preheat oven to 375°F.
- Spray large skillet with nonstick cooking
spray. Sauté onion for 5 minutes,
stirring occasionally. Add bell pepper
and zucchini; cook for 5 minutes more. - Meanwhile, combine enchilada sauce and
place in a 13×9-inch baking pan. Pour
tomato sauce in a small bowl; add ½ cup to
vegetable and chicken mixture.
remaining sauce over the top. - Cover loosely with foil and bake for 20 to 25
minutes. Remove cover and sprinkle cheese
over top; bake for 5 minutes more. Serve - Soften tortillas on the stovetop or in the
microwave. Dip each tortilla in sauce and
Stir in chicken; set aside.
place equal amounts of vegetable and
while hot.
chicken mixture on one side. Roll up and
Nutrition information per serving: Calories 311, Carbohydrate 41 g,
dietary Fiber 7 g, Protein 22 g, Total Fat 8 g, Saturated Fat 3 g,
Trans Fat 0 g, Cholesterol 41 mg, Sodium 521 mg