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25-Minute Chicken & Veggie Enchiladas
Rating: 5 stars
These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes.
Servings:
4
Servings:
4
25-Minute Chicken & Veggie Enchiladas

Ingredients

Directions

  • Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash, and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper, and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.

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  • Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each tortilla; fold tortilla around filling, and place, seam side down, in a lightly greased (with cooking spray) 11- x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.

Tips

Prep tip: To heat the tortillas in the microwave, place 4 tortillas at a time on a microwave-safe plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warm. Repeat with remaining tortillas.

Nutrition Facts

Serving Size: 2 enchiladas
Per Serving:
393 calories; protein 25g; carbohydrates 37g; dietary fiber 5g; fat 18g; saturated fat 6g; sodium 587mg.
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/06/2021
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© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/06/2021