Chicken and Veggie Enchiladas

Chicken and Veggie Enchiladas

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    2 cups tomato sauce 2 teaspoons minced garlic
    1 1/2 cups water or chicken broth 2 cups thinly sliced zucchini
    1/2 teaspoon ground cumin 1/2 teaspoon salt
    1/2 teaspoon ground cayenne pepper 2 tablespoons chopped fresh cilantro
    1/2 teaspoon ground cinnamon 3/4 cup chopped cooked chicken
    2 teaspoons vegetable oil 1 1/4 cup Monterey Jack or mild feta cheese
    2 cups thinly sliced onion 12 corn tortillas
    1 cup diced red peppers 6 tablespoons reduced fat sour cream (optional)
    2 jalapeos, minced


    Prep: 1 hour 5 min (65 mins) Total:
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    • 1

      Preheat oven to 375 degrees F. In a small sauce pan, combine tomato sauce, water, cumin, cinnamon, and cayenne. Bring mixture to a boil. Simmer gently 10 minutes, stirring occasionally.

    • 2

      In a large nonstick skillet, heat oil over medium heat. Add onion, red pepper, jalapeño pepper, and garlic. Cook, stirring frequently until wilted, 8-10 minutes. Add zucchini and salt. Cover and cook 10 minutes longer until zucchini is soft. Remove from heat, add chicken and cilantro.

    • 3

      Divide tortillas into two stacks, six tortillas each. Wrap each stack in foil, sealing tightly. Place in oven. Warm, until soft, 10-12 minutes (if over steamed they will become too soft to work with). Remove, and open packets.

    • 4

      Spread 1/2 cup sauce on bottom of a 10" by 15" baking pan. On each tortilla, distribute filling evenly and roll tightly, jelly-roll style. Arrange in pan, seam side down. Cover with remaining sauce, sprinkle with cheese, and bake until just heated through, 10-15 minutes. Serve promptly, with sour cream if desired.

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