Vegetable Enchilades

Vegetable Enchilades
Vegetable Enchilades

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tbsp olive oil

  • 3

    garlic cloves chopped

  • 1/2

    spanish onion, julienned

  • 1

    pkg cooked chicken

  • 2

    cups broccoli, lightly steamed and chopped

  • 1

    12-oz. can black beans, drained and rinsed

  • 3

    cups mozzarella grated

  • 12

    6-inch tortillas

  • 1

    jar salsa verde

Directions

1. Preheat oven to 350 2. In a medium pan, heat oil; saute garlic, onion and broccoli until onion is translucent, about 5 minutes. 3. transfer to a bowl; fold in chicken, beans and 2 cups mozzarella. 4. In a nonstick pan on low heat, warm tortillas until pliable. Place 1/4 cup enchilada filling on each tortilla and gently roll. 5. Lightly coat a shallow baking dish with nonstick spray; transfer enchiladas into it. Coat with store-bought salsa verde, then sprinkle with 1 cup mozzarella. Pop in oven for 15 minutes. Dot with sour cream and extra cheese; serve hot.

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