Best 2 Vegetable Chicken Enchiladas Recipes
Indulge in the tantalizing flavors of Vegetable Chicken Enchiladas, a culinary masterpiece that seamlessly blends the goodness of fresh vegetables and succulent chicken. This delectable dish features tender chicken enveloped in soft tortillas, smothered in a rich and flavorful enchilada sauce, and topped with a blend of melted cheese. Each bite offers a symphony of textures and flavors, complemented by the vibrant colors of the vegetables. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat lover looking for a healthier alternative, these enchiladas cater to diverse dietary preferences. So, embark on this culinary journey and discover the secrets behind this irresistible dish, as we guide you through the step-by-step process of crafting your own Vegetable Chicken Enchiladas at home.
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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.
CALIFORNIA CHICKEN AND VEGETABLE ENCHILADAS
I have made green chicken enchiladas for years, but unfortunately they were not something our family could have while dieting! So I found a way to pack the original recipe with vegetables and reduce the amount of cheese I used without sacrificing flavor. Despite the differences from our "regular" green enchiladas, these were a...
Provided by G. Massey
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350
- 2. In a small saucepan whisk together green enchilada sauce with cream of mushroom soup. Heat over medium flame until bubbling. If it starts to stick, turn the heat down. When it is heated through, cover and turn off the heat.
- 3. Dice 1 yellow onion and saute in large pan with 2 tablespoons olive oil. Slice mushrooms, add to onions and stir. Split zucchini and yellow squash lengthwise into quarters and slice. Add and stir. While they cook slice the drained can of olives into the pan. Add the can of undrained diced tomatoes and stir. Cover and remove from the heat.
- 4. Chop 2/3 of a bunch of washed, drained cilantro (should yield 2/3 cup of fresh cilantro). Toss in a large bowl with the chopped chicken.
- 5. In a medium casserole pan, pour about half a cup of the sauce mixture over the bottom of the pan and cover evenly with tortilla squares. Spread some of the veggie mixture, then some of the chicken and cilantro over the top of the tortillas, then evenly spread 1/2 cup of cheese over the top, then spoon over some more enchilada sauce. Cover with more tortilla squares to cover this layer, spoon over a little more sauce, then repeat layering the chicken and vegetables and cheese and sauce and tortillas until you run out. If you need to you can cut more tortillas but you shouldn't have to use too many more. End with tortilla squares and pour the rest of the enchilada sauce evenly all over the top of the casserole. Reserve back the last 1/2 cup of cheese to melt over the top at the end.
- 6. Put in the oven and bake uncovered until bubbly (about 20-30 mins). Scatter the 1/2 cup of cheese over the top and put back in the oven just long enough to melt the cheese. Take out and let sit for at least 5 minutes before serving. Serving suggestion: top with a couple dollops of sour cream. With sour cream has approximately 400 calories per serving.
Tips:
- Make the chicken filling ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Use a variety of vegetables in your enchiladas, such as bell peppers, corn, black beans, and zucchini.
- If you don't have enchilada sauce, you can make your own by simmering tomatoes, chili peppers, and spices in a saucepan.
- Top the enchiladas with your favorite toppings, such as shredded cheese, sour cream, and guacamole.
- Serve the enchiladas immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
Vegetable chicken enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken and vegetables. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy dinner, give vegetable chicken enchiladas a try.
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