Ingredients
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1
-
1
-
1
-
1
-
1 1/2
-
1
-
8
-
2/3
-
-
-
-
-
-
-
Directions
Vegetable Chicken Enchiladas, 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 , used recipe#188644 for the enchilada sauce And used cheddar on top Great enchiladas Even my son liked them (minus the zucchini LOL) Thanks Syd 🙂 Made for Holiday tag game
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Steps
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1
Done
|
Preheat Oven to 375 Degrees F, Then Spray a Large Skillet With Nonstick Cooking Spray. Also Lightly Spray a 13"x9" Baking Pan. |
|
2
Done
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in the Skillet Over Medium Heat, Saute Onion For 5 Minutes, Stirring Occasionally. |
|
3
Done
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Add Bell Pepper & Zucchini & Cook For 5 Minutes More, Then Stir in Chicken & Set Aside. |
|
4
Done
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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. |
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5
Done
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Soften Tortillas on the Stovetop or in the Microwave Oven. |
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6
Done
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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. |
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7
Done
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Pour the Rest of the Sauce Over the Top of the Tortillas & Cover Loosely With Foil. |
|
8
Done
|
Bake 20-25 Minutes, Then Uncover & Sprinkle Cheese Over the Top & Bake Another 5 Minutes to Melt the Cheese. |
