A delightful twist on the classic enchiladas, featuring a vibrant mix of vegetables and tender chicken, baked to perfection.
Preheat your oven to 375°F and lightly grease a baking dish.
Preheating ensures even cooking and a perfect bake.
Heat a large skillet over medium heat and sauté the onion until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the bell pepper and zucchini to the skillet and cook until tender.
Cut the vegetables into uniform pieces for even cooking.
Stir in the chicken and cook until heated through, then remove from heat.
Shred the chicken beforehand for quicker incorporation.
In a mixing bowl, combine the enchilada sauce and tomato sauce.
Taste the sauce mixture and adjust seasoning if needed.
Add a portion of the sauce mixture to the skillet and stir to combine.
Reserve enough sauce for topping the enchiladas.
Warm the tortillas to make them pliable.
Wrap tortillas in a damp paper towel and microwave for 30 seconds.
Fill each tortilla with the chicken and vegetable mixture, roll up, and place seam-side down in the baking dish.
Arrange the enchiladas snugly in the dish to prevent unrolling.
Pour the remaining sauce over the enchiladas and cover with foil.
Ensure the sauce covers all the tortillas for even flavor.
Bake in the preheated oven for 20 minutes, then remove the foil and sprinkle cheese on top.
Bake uncovered for a few minutes to melt and slightly brown the cheese.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side of rice or beans for a complete meal.
