Tuesday, February 10, 2009

Vegetable Chicken Enchilada

Lately, I was craving for Mexican food. I ordered chicken enchilada and chili rilleno with rice and beans, my all-time favorite. I always have the same plate every time we dine in a Mexican place. I don't know when I will be tired of the taste just like before. All I know is that I like it as for now. I can even eat everything on the plate. Looking at the picture makes me want to eat enchiladas. I tried making enchiladas before and hubby liked it. Unlike the above picture, the enchilada recipe below has vegetables so it is healthier. This is called the Vegetable Chicken Enchilada.

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
3/4 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

Preheat oven to 375 degrees F.
Spray a large skillet with cooking spray. Saute onion for 5 minutes over medium heat, stirring occasionally. Add bell pepper and zucchini; cook for 5 minutes more. Stir in chicken; set aside.

Meanwhile, combine enchilada sauce and tomato sauce in a small bowl; add 1/2 cup to vegetable and chicken mixture.

Soften tortillas on the stove top or in the microwave oven. Dip each tortilla in sauce and place equal amounts of vegetables and chicken mixture on one side. Roll up and place in a 13x9-inch baking pan. Pour any remaining sauce over the top.

Cover loosely with foil and bake for 20 to 25 minutes. Remove cover and sprinkle cheese over top; bake for 5 minutes more. Serve while hot.

No comments: