Veggie-Packed Chicken Enchiladas Recipe

Veggie-Packed Chicken Enchiladas Recipe

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



  • 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


  1. Preheat oven to 400 degrees F.

  2. In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.

  3. Stir occasionally, until the sauce begins to boil. Remove from the heat.

  4. Using a box grater, grate the zucchini.

  5. In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.

  6. Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.

  7. 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.

  8. 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.

  9. Top with cilantro, if using, then serve and enjoy!


  • Calories: 463.65kcal
  • Fat: 24.53g
  • Saturated Fat: 10.78g
  • Trans Fat: 0.59g
  • Monounsaturated Fat: 7.87g
  • Polyunsaturated Fat: 3.01g
  • Carbohydrates: 33.11g
  • Fiber: 3.67g
  • Sugar: 6.48g
  • Protein: 28.73g
  • Cholesterol: 82.00mg
  • Sodium: 1087.46mg
  • Calcium: 417.22mg
  • Potassium: 693.52mg
  • Iron: 3.43mg
  • Vitamin A: 169.14µg
  • Vitamin C: 19.23mg
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