Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees.

2. 2

   Saute the onions and peppers until soft in a skillet, add a tablespoon of olive oil if desired.

3. 3

   Remove from heat and set aside.

4. 4

   Brown the chicken until thoroughly cooked.

5. 5

   Add onion and pepper mixture, zucchini, one can of enchilada sauce and 1 cup of cheese.

6. 6

   Stir to combine and remove from heat.

7. 7

   Take one tortilla and spoon 1/10th of the mixture into the tortilla and roll it up.

8. 8

   Place in a large cake pan (you might need a second pan).

9. 9

   Repeat 9 more times.

10. 10

    Pour the remaining enchilada sauce over the wrapped tortillas and sprinkle with remaining cheese.

11. 11

    Place in the oven uncovered for 20 minutes.

12. 12

    Cool for 5 minutes and serve with sour cream, guacamole and/or salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.