Mexican

Vegetable-Chicken Enchilada Bake is for Dinner.

Vegetable-Chicken Enchilada Bake takes 15 minutes to prepare.

Vegetable-Chicken Enchilada Bake takes 15 minutes to cook.

Vegetable-Chicken Enchilada Bake makes 8 servings.

The ingredients for Vegetable-Chicken Enchilada Bake are:

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

Here is how you make Vegetable-Chicken Enchilada Bake:

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: 8Recipe submitted by SparkPeople user LISS327.

The nutritional information for Vegetable-Chicken Enchilada Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 284.5

• Total Fat: 8.5 g
• Cholesterol: 34.0 mg
• Sodium: 901.2 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 7.0 g
• Protein: 20.8 g

Vegetable-Chicken Enchilada Bake is Mexican cuisine.