VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: tomato sauce, vegetable broth, salt, pepper, chile powder, cumin, garlic powder, medium zucchinis, red onion, boneless, skinless chicken breasts, medium whole wheat tortillas, shredded cheese, fresh cilantro
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 533 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 29 grams, Sugar 7 grams
CHICKEN ENCHILADAS
The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!
Provided by Kristine Rosenblatt
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F.
Nutrition Facts : ServingSize 1 enchilada, Calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g
VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
VEGETABLE CHICKEN ENCHILADAS
This recipe was found in the 2004 Healthy Latino Recipes Made with Love. It makes an enchilada filled not with canned veggies but with fresh ones.
Provided by Sydney Mike
Categories One Dish Meal
Time 50m
Yield 8 enchiladas, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.
- In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.
- Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.
- In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping.
- Soften tortillas on the stovetop or in the microwave oven.
- Place equal amounts of veggie/chicken mixture (about a rounded 1/4 cup) in center of each tortilla, then roll up & place seam side down in the prepared baking pan.
- Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.
- Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.
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- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
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- Heat oil in a large skillet over medium heat. Cook onion and zucchini for 4-5 minutes, stirring occasionally, until vegetable are softened. Stir in spinach, corn, green chiles, cumin, chili powder, and garlic powder. Season mixture generously with Kosher salt and cook for 2-3 minutes until flavors are combined. Remove from heat and stir in chicken and 1 1/2 cups of shredded cheese.
- Divide mixture among the 8 tortillas and roll closed. Place tortillas seam side down in the prepared baking dish and pour enchilada sauce over the tortillas. Sprinkle with remaining cheese and cook for 25 to 30 minutes, until the cheese is bubbly and enchiladas are heated through.
- Remove from oven and top enchiladas with sour cream or plain Greek yogurt, scallions, and cilantro. Devour. You can allow the enchiladas to cool completely and then freeze (without the toppings) for a future dinner. Reheat before serving.
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