Veggie-Packed Chicken Enchiladas

These tasty and nutritious enchiladas are a great way to sneak in some veggies, featuring tender chicken, savory veggies, and a cheesy, spicy sauce.

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Grease an 8 x 12-inch baking dish with nonstick spray.

2. 2

   In a medium saucepan over medium heat, combine the tomato sauce, vegetable broth, salt, black pepper, chili powder, cumin, and garlic powder. Cook, stirring occasionally, until the sauce comes to a boil, then remove from the heat.

3. 3

   Grate the zucchini on the large holes of a box grater.

4. 4

   In a large skillet over medium heat, combine the grated zucchini and red onion and season with salt and pepper. Cook until the onions are translucent.

5. 5

   Add the shredded chicken and a quarter of the tomato sauce. Mix well to combine, then remove the pan from the heat.

6. 6

   Fill a tortillas with a sixth of the chicken and zucchini mixture and a sprinkle of cheese. Roll the tortillas over to encase the filling and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

7. 7

   Pour the remaining tomato sauce over the tortillas and sprinkle with the remaining cheese cheese.

8. 8

   Bake the enchiladas for 20 minutes, or until heated through and the cheese is melted.

9. 9

   Garnish with cilantro and serve warm.

10. 10

    Enjoy!

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