Vegetable chicken enchiladas

Name: Vegetable chicken enchiladas
Total time: 3000 s
Yield: 4 servings
Cuisine: South African
Ingredients: Non-stick cooking spray; 1 large onion, peeled and chopped; 1 green bell pepper, seeded and chopped; 1 large zucchini, chopped; 1 cup cooked, chopped chicken breast ¾ cup red enchilada sauce; 2 (225 g) cans no salt (sea / Himalayan) added tomato sauce; 8 (6 inch) whole wheat tortillas; 2/3 cup shredded reduced fat cheese

Mariska van Wyk @01Vanilla

Healthy eating

Mariska van Wyk @01Vanilla

Healthy eating

Saved

Ingredients

50min

4 servings

Non-stick cooking spray
1large onion, peeled and chopped
1green bell pepper, seeded and chopped
1large zucchini, chopped
1 cupcooked, chopped chicken breast ¾ cup red enchilada sauce
2 (225 g)cans no salt (sea / Himalayan) added tomato sauce
8 (6 inch)whole wheat tortillas
2/3 cupshredded reduced fat cheese

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Steps

50min

1

Preheat oven to 190°C. Spray large skillet with non-stick cooking spray.
2

Sauté onion for 5 minutes, stirring occasionally.
3

Add bell pepper and zucchini; cook for 5 minutes more.
4

Stir in chicken; set aside. Meanwhile, combine enchilada sauce and tomato sauce in a small bowl; add ½ cup to vegetable and chicken mixture.
5

Soften tortillas on the stovetop or in the microwave.
6

Dip each tortilla in sauce and place equal amounts of vegetable and chicken mixture on one side.
7

Roll up and place in a 13x9-inch baking pan
8

Pour remaining sauce over the top. Cover loosely with foil and bake for 20 to 25 minutes.
9

Remove cover and sprinkle cheese over top; bake for 5 minutes more. Serve while hot