Vegetable Chicken Enchiladas

• large onion, peeled, chopped↗1
• red bell pepper, seeded, chopped↗1
• large zucchini, chopped1
• chicken breast, cooked, diced↗1 cup
• red enchilada sauce1 1⁄2 cups
• tomato sauce, no salt added↗1
• tortillas↗8
• colby-monterey jack cheese, reduced fat, shredded↗2⁄3 cup

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.

2. 2

   In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.

3. 3

   Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.

4. 4

   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.

5. 5

   Soften tortillas on the stovetop or in the microwave oven.

6. 6

   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.

7. 7

   Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.

8. 8

   Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.