Bell Pepper and Zucchini Chicken Enchiladas

Gluten Free


Nonstick cooking spray

1 large onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 large zucchini, chopped

1 cup cooked, chopped chicken breast

¾ cup red enchilada sauce

2 (8 ounce) cans no salt added tomato sauce

8 (6 inch) corn tortillas

2/3 cup shredded reduced fat Monterey Jack cheese



  1. Preheat  oven to 375 degrees
  2. Spray a large skillet with nonstick cooking spray. Sauté onion for 5 minutes over medium heat, stirring occasionally. Add bell pepper and zucchini; cook for 5 minutes more. Stir in chicken; set aside.
  3. Meanwhile, combine enchilada sauce and tomato sauce in a small bowl; add ½ cup to vegetable and chicken mixture.
  4. Soften tortillas on the stovetop or in the microwave oven. Dip each tortilla in sauce and place equal amounts of vegetable and chicken mixture on one side. Roll up and place in 13 x 9-inch baking pan. Pour any remaining sauce over the top.
  5. Cover loosely with foil and bake for 20 to 25 minutes. Remove cover and sprinkle cheese over top; back for 5 minutes more. Serve while hot.
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