Vegetable Enchilades

By á-2240

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

Details

Servings 4

Preparation

Step 1

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.