Best 3 Veggie Packed Chicken Enchiladas Recipe By Tasty Recipes
Indulge in a culinary journey with our tantalizing Veggie-Packed Chicken Enchiladas, a symphony of flavors that will delight your taste buds. This dish combines the succulent flavors of chicken with an array of vibrant vegetables, all nestled in a warm embrace of tender tortillas. With two variations to choose from, the Classic and the Spicy Poblano, these enchiladas cater to a wide range of palates.
The Classic Enchiladas offer a harmonious blend of roasted chicken, black beans, corn, and a medley of spices, enveloped in a rich tomato sauce and melted cheese. For those who crave a more fiery experience, the Spicy Poblano Enchiladas pack a punch with roasted chicken, poblano peppers, and a zesty red sauce, topped with a blend of mozzarella and queso Oaxaca cheese.
Both variations are accompanied by step-by-step instructions, ensuring that even novice cooks can create these delectable enchiladas with ease. Detailed ingredient lists and cooking times are provided for a seamless cooking experience. Immerse yourself in the vibrant flavors of these Veggie-Packed Chicken Enchiladas, a perfect dish for a hearty weeknight dinner or a special occasion feast.
EASY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas
Provided by Amreen Khureshi
Yield 5 serving
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F (180°C).
- Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
- Pour thin layer of enchilada sauce into a pan.
- Pour thin layer of enchilada sauce onto a plate.
- Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
- Top completed enchiladas with the remaining enchilada sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams
VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: tomato sauce, vegetable broth, salt, pepper, chile powder, cumin, garlic powder, medium zucchinis, red onion, boneless, skinless chicken breasts, medium whole wheat tortillas, shredded cheese, fresh cilantro
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
- Stir occasionally, until the sauce begins to boil. Remove from the heat.
- Using a box grater, grate the zucchini.
- In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
- Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
- Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
- Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
- Bake for 20 minutes, or until heated through and cheese is melted.
- Top with cilantro (optional).
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 29 grams, Sugar 7 grams
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.
Tips:
- To save time, use pre-cooked or rotisserie chicken.
- Feel free to add other veggies to the enchiladas, such as corn, black beans, or bell peppers.
- If you don't have enchilada sauce, you can use tomato sauce or salsa instead.
- Top the enchiladas with your favorite toppings, such as sour cream, guacamole, or salsa.
- Serve the enchiladas with a side of rice and beans for a complete meal.
Conclusion:
Veggie-packed chicken enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your kids to eat their vegetables. With a few simple tips, you can make sure that your enchiladas are perfect every time. So next time you're looking for a quick and easy meal, give this recipe a try. (Word count: 111)
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