Nutrition per serving may change if servings are adjusted.
2 cups chopped eggplant ( ½-inch)
2 cups chopped onions ( ½-inch)
1 cup corn, fresh or frozen (thawed)
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 pound chicken tenders
2 cups chopped zucchini or squash ( ½-inch)
3 cloves garlic, minced
12 corn tortillas, halved
1¼ cups canned red enchilada sauce, divided
2 cups shredded Monterey Jack cheese
Cilantro, for garnish
Lime wedges, for serving
Arrange racks in top and bottom third of oven; preheat to 450°F. Coat two rimmed baking sheets and a 9-by-13-inch baking pan with cooking spray.
Combine eggplant, onions, corn, 1½ tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Transfer to one of the prepared baking sheets (reserve the bowl). Roast on the bottom rack for 10 minutes. Combine chicken, zucchini (or squash), garlic and the remaining 1½ tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in the reserved bowl. Transfer to the second prepared baking sheet.
Move the baking sheet with the eggplant to the top rack and place the baking sheet with the chicken on the bottom rack. Roast until the chicken is cooked through and all the vegetables are soft and starting to brown, about 15 minutes. Shred the chicken and transfer it along with the vegetables to a large bowl; stir in 1 cup enchilada sauce. Reduce oven temperature to 400°F.
Arrange 6 tortilla halves on the bottom of the prepared baking pan. Top with 1½ cups of the chicken mixture, then ½ cup cheese. Repeat with 3 more layers of tortillas and 2 more layers of the chicken mixture and cheese. Top the top layer of tortillas with the remaining ¼ cup enchilada sauce and ½ cup cheese. Bake until edges are bubbling and cheese is starting to brown, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with cilantro and serve with lime wedges, if desired.
393 calories;22 g fat(9 g sat); 4 g fiber; 28 g carbohydrates; 24 g protein; 39 mcg folate; 81 mg cholesterol; 5 g sugars; 0 g added sugars; 606 IU vitamin A; 14 mg vitamin C; 271 mg calcium; 1 mg iron; 370 mg sodium; 573 mg potassium
Calcium (27% daily value), Vitamin C (23% dv)