Vegetable-Chicken Enchilada Bake

Name: Vegetable-Chicken Enchilada Bake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 can your favorite enchilada sauce; 6 tortillas cut into quarters; 1.5 cups reduced fat mexican blend cheese; 1 Tbl EVOO; 1 cup white onion diced; 3 tea. minced garlic; 1.5 cups grated zucchini; 1 pkg frozen spinach drained; 1 cup frozen corn; 1 can whole pinto beans; 1.5 cups cooked chicken breast cut into cubed

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

1 can your favorite enchilada sauce6 tortillas, cut into quarters1.5 cups, reduced fat mexican blend cheese 1 Tbl EVOO1 cup white onion, diced3 tea. minced garlic1.5 cups grated zucchini1 pkg frozen spinach, drained1 cup frozen corn1 can whole pinto beans1.5 cups cooked chicken breast, cut into cubed

Directions

In a large non-stick skillet, over med heat add the oil, onion and garlic. Season with salt and pepper and cook until the onion is soft, about 4 minutes. Add the zucchini, cook for 3 minutes, stirring frequently. When the zucchini is cooked, add the spinach, corn, beans and chicken. Stir together until everything is heated through.

In a 9x13 baking dish, sprayed with non-stick spray, line the bottom with 6 of the tortilla pieces, layer 1/2 of the chicken mixture, 1/3 the cheese, then 1/3 of the sauce. Repeat for the second layer. For the last layer, cover the top of the dish with the remain tortilla, sauce, cheese. Place into a 400 deg oven for 15 minutes.
Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user LISS327.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving