Do you love enchiladas? These chicken enchiladas are packed full of veggies and as spicy or mild as you would like them to be.

Recipe adapted from Fixate Chicken Enchiladas

Ingredients:

1 chicken breast diced

15 ounces tomato puree

1/2 onion diced

1/2 large carrot peeled and diced

1 bell pepper diced

1 zucchini diced

2 garlic cloves

4 whole wheat tortillas

1 teaspoon cumin

2 teaspoons chile powder

1 tablespoon taco seasoning

1/2 cup shredded cheese (pepper jack, taco, Mexican, Monterey jack, cheddar, etc..)

Directions:

1. Cook chicken over medium heat in non-stick pan. Spray pan with olive oil spray. Sprinkle 1 tablespoon of taco seasoning. Remove from pan once cooked through.
2. Spray another large non-stick pan with olive oil spray. Sauté diced onion, carrots, garlic, peppers, and zucchini until soft. (I used my food processor to dice vegetables).
3. Add tomato puree, cumin, and chili powder. Simmer sauce for 5 minutes.
4. Place 1 cup of sauce in bottom of 8×8 pan to coat the bottom. Reserve at least 1 cup of sauce to pour on the top.
5. Add chicken to sauce and mix well.
6. Place 1/4 cup chicken in each tortilla and roll. Place tortilla seam side down in the pan. Repeat for remaining three tortillas. Pour sauce over enchiladas.
7. Sprinkle shredded cheese on top of the sauce.
8. Cook now for 30 minutes at 350 degrees. Or refrigerate until ready to serve. Then cook for 45 minutes at 350 degrees until food is cooked through and warm.