Ingredients
for 6 servings
-
2 cups tomato sauce (520 g) -
1 cup vegetable broth (240 mL) - salt, to taste
- pepper, to taste
-
¼ teaspoon chile powder -
¼ teaspoon cumin -
¼ teaspoon garlic powder - 2 medium zucchinis
- ½ red onion, diced
- 2 boneless, skinless chicken breasts, cooked and shredded
- 6 medium whole wheat tortillas
-
2 cups shredded cheese (200 g) - fresh cilantro, to serve, optional
Nutrition Info
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Calories
415
-
Fat
18g
-
Carbs
30g
-
Fiber
2g
-
Sugar
4g
-
Protein
30g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 400°F (200°C).
- 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 20 minutes, or until heated through and cheese is melted.
- Top with cilantro (optional).
- Enjoy!
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Tips
-
rknox
I added red chili and almost tripled the garlic powder in the sauce. I made guacamole and shredded some spinach (instead of parsley) to add to it. It turned out wonderfully!
2018-07-12T19:08:09Z Helpful (9) -
Kitty Foos
The sauce is good, but not at all spicy... Add 2-3 times as much chili power as the recipe calls for if you like your enchiladas to have a little heat.
2018-07-04T00:26:56Z Helpful (5) -
Cheryl Vom Saal
These were YUMMMMMO!! The only changes I made: I used corn tortillas instead of whole wheat, which I dipped into the sauce to coat & soften before filling and rolling (making 12 enchiladas total for 6 servings of 2). Also I topped them with extra cheese. I used mozzarella both inside the filling and on top. Whole family loved them!
2018-12-27T01:29:39Z Helpful (4) -
chefkristen
Absolutely delicious best enchilada I’ve ever had
2018-10-07T01:38:42Z Helpful (4)
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