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
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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
1 of
4
-
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 (7) -
sweetee50
I made this tonight but I really cheesed it up with sharp white, mozzarella and cheddar lovely will make this again and again.
2018-09-09T02:56:58Z Helpful (2) -
huntybunz
You can use red enchilada sauce instead of making it from scratch in this recipe to save some time! Also try adding black beans to the filling 10/10
2018-08-22T04:48:07Z Helpful (2) -
marquise313
I added red peppers and spinach as my veggie replacement.
2018-07-08T14:24:55Z Helpful (2)
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