Name: Veggie-Packed Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cups tomato sauce; 1 cup vegetable broth; to taste salt; to taste pepper; ¼ tsp chile powder; ¼ tsp cumin; ¼ tsp garlic powder; 2 medium zucchinis; ½ diced red onion; 2 boneless, skinless, cooked and shredded chicken breasts; 6 medium whole wheat tortillas; 2 cups shredded cheese; fresh to serve, optional cilantro

How To Make Veggie-Packed Chicken Enchiladas

Loaded with hearty ingredients is this veggie-packed chicken enchiladas baked with gooey-ooey cheese in a wheat tortilla for a delightful meal.

Preparation: 20 minutes

Cooking: 35 minutes

Total: 55 minutes

Serves:

Ingredients

2cupstomato sauce
1cupvegetable broth
salt,to taste
pepper,to taste
¼tspchile powder
¼tspcumin
¼tspgarlic powder
2medium zucchinis
½red onion,diced
2chicken breasts,boneless, skinless, cooked and shredded
6medium whole wheat tortillas
2cupscheese,shredded
cilantro,fresh to serve, optional

Instructions

Preheat oven to 400 degrees F.
In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
Stir occasionally, until the sauce begins to boil. Remove from the heat.
Using a box grater, grate the zucchini.
In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
Pour the remaining tomato sauce over the tortillas and sprinkle with cheese. Bake for about 20 minutes, or until heated through and cheese is melted.
Top with cilantro, if using, then serve and enjoy!