99% would make again
Veggie-Packed Chicken Enchiladas
Tasty Team
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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
Powered by
- 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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