Chicken and Vegetable Enchiladas

These Chicken and Vegetable Enchiladas are a delightful blend of tender chicken and fresh vegetables, wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce. Perfectly seasoned and baked to perfection, this dish is a comforting and satisfying meal for any night of the week.

Ingredients

• Cooked chicken breast, shredded - 200 grams
• Olive oil - 1 tablespoon
• Onion, diced - 1 small
• Bell pepper, diced - 1 medium
• Zucchini, diced - 1 small
• Corn, frozen - 100 grams
• Garlic, minced - 2 cloves
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tortillas (corn or flour) - 4 small
• Shredded cheese (e.g., mozzarella or cheddar) - 100 grams
• Cilantro, chopped - 2 tablespoons
• Enchilada sauce - 250 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
3. Stir in the zucchini and corn, cooking for an additional 3-4 minutes until the zucchini is tender.
4. Add the minced garlic, cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant.
5. In a large bowl, combine the shredded chicken and sautéed vegetables. Mix in half of the shredded cheese and chopped cilantro.
6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
7. Take a tortilla, fill it with the chicken and vegetable mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
8. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 750 mg
• Cholesterol: 75 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken, supporting muscle repair and growth.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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