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.
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
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Preheat oven to 400 degrees F.
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In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
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Stir occasionally, until the sauce begins to boil. Remove from the heat.
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Using a box grater, grate the zucchini.
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In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
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Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
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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.
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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.
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Top with cilantro, if using, then serve and enjoy!
Nutrition
- 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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