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.
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!
- 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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Deliciously filling Swiss-style chicken enchiladas
Pan-Fry & Skillet
Enchiladas are such a heaty meal that you'll be full just before the second round. We used white American cheese for this recipe that it smothers over our deliciously cooked chicken breasts.