Vegetable/ Chicken Enchiladas Recipe

Name: Vegetable/ Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 zucchini; 1 yellow squash; ½ cup cooked chicken; 12 tomatoes; 10 corn tortillas; 10 ounces enchilada sauce; 1 medium onion; 1 tablespoon ground cumin; ¼ cup scallion; 1 tablespoon olive oil; 14 Mexican blend cheese

Servings: persons

1 zucchini
1 yellow squash
½ cup cooked chicken
12 tomatoes
10 corn tortillas
10 ounces enchilada sauce
1 medium onion
1 tablespoon ground cumin
¼ cup scallion
1 tablespoon olive oil
14 Mexican blend cheese

1
dice vegetables into small pieces, keep separate.
2
saute onions and olive oil in large pan over medium heat until soft.
3
add zucchini and squash, continue sauting.
4
add tomato, chicken and cumin, saute until we mixed.
5
remove from heat and let cool.
6
spray casserole dish with non-stick spray.
7
assemble enchiladas by spooning mixtiure into middle of torilla, about 2 tbsp; roll tortilla and place seam-side down in casserol dish; repeat with other 9 tortillas.
8
pour enchilada sauce over enchiladas.
9
sprinkle cheese and scallions over enchiladas.
10
bake in 350 degree over for 15 minutes or until top is bubbly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 zucchini, 1 yellow squash, ½ cup cooked chicken, 12 tomatoes, and more.

Yes, Vegetable/ Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable/ Chicken Enchiladas

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