98% would make again
Veggie-Packed Chicken Enchiladas
featured in Enchilada Recipes For The Week
These tasty and nutritious enchiladas are a great way to sneak in some veggies, featuring tender chicken, savory veggies, and a cheesy, spicy sauce.
Tasty Team
May 05, 2023
Ingredients
for 6 servings
- nonstick cooking spray, for greasing
- 2 cups tomato sauce (520 g)
- 1 cup vegetable broth (240 mL)
- kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ teaspoon chili powder
- ¼ teaspoon ground 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 Mexican blend cheese (200 g)
- chopped fresh cilantro, for garnish
Nutrition Info
- Calories 361
- Fat 14g
- Carbs 31g
- Fiber 2g
- Sugar 5g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Grease an 8 x 12-inch baking dish with nonstick spray.
- In a medium saucepan over medium heat, combine the tomato sauce, vegetable broth, salt, black pepper, chili powder, cumin, and garlic powder. Cook, stirring occasionally, until the sauce comes to a boil, then remove from the heat.
- Grate the zucchini on the large holes of a box grater.
- In a large skillet over medium heat, combine the grated zucchini and red onion and season with salt and pepper. Cook until the onions are translucent.
- Add the shredded chicken and a quarter of the tomato sauce. Mix well to combine, then remove the pan from the heat.
- Fill a tortillas with a sixth of the chicken and zucchini mixture and a sprinkle of cheese. Roll the tortillas over to encase the filling and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining tomato sauce over the tortillas and sprinkle with the remaining cheese cheese.
- Bake the enchiladas for 20 minutes, or until heated through and the cheese is melted.
- Garnish with cilantro and serve warm.
- Enjoy!
