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Sweet Summer Vegetable Enchiladas

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Sweet Summer Vegetable Enchiladas

Kim
The Cook
4 Servings
10 Ingredients
16 Comments

Brimming with color and summery flavors these Sweet Summer Vegetable Enchiladas are a great way to sneak in some extra veggies at dinner or just enjoy a homemade taste of comforting Mexican food. Tortillas filled with black beans, chicken, zucchini, peppers, and corn are topped off with your favorite enchilada sauce and a layer of melty pepper jack for a dish that is sure to please.

Read More
4 Servings
10 Ingredients
16 Comments

Ingredients

  • 1 teaspoon Olive Oil
  • 2 cups dice Zucchini
  • ¾ cups dice Bell Pepper, Red
  • 1 cup Corn, Frozen
  • 1 cup Black Beans, Canned
  • 1 cup cook and dice Chicken, Boneless Breasts
  • 3 cups Red Enchilada Sauce
  • 8 individual Flour Tortillas, Whole Wheat (10-inch/Large)
  • 2 cups Pepper Jack Cheese, Shredded
Serving Day Ingredients
  • 3 tablespoons chop Cilantro, Fresh

Containers

  • 1 8x8 Baking Pan
  • 1 Pint Freezer Bag

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat oil in a large skillet over medium heat.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat oil in a large skillet over medium heat.
  2. Saute zucchini, pepper, and corn until tender.
  3. Remove from heat and stir in black beans and chicken.
  4. Pour one cup of enchilada sauce in the bottom of 8×8 pans.
  5. Divide black bean mixture evenly among tortillas, top with two tablespoons cheese, and roll.
  6. Place seam side down in the pan.
  7. Pour remaining sauce over top of the enchiladas.
  8. Reserve remaining cheese for baking.
  9. Bake covered at 350 for 20-25 minutes.
  10. Remove foil, top with remaining cheese and bake for 10-15 more minutes until cheese is melted.
  11. Sprinkle with cilantro and serve.

Categories

nut-free, spring, summer, fall, egg-free, real-food, fish-free, shellfish-free

Categories

nut-free, spring, summer, fall, egg-free, real-food, fish-free, shellfish-free

16 Comments

Join the discussion

  2. Kim,
    I can’t wait to try these awesome enchilada’s, they are going to be delicious! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. these were really good! also used the homemade enchilada sauce, very mild yet tasty. thanks for a great healthy enchilada recipe!

  4. I just started following this blog and find it sooo helpful to maintain a healthy lifestyle. So I am a beginner on the freezing, so we cook these enchiladas and freeze and cook again as directed, correct?

    1. Welcome, and yes, they should freeze and reheat just fine according to the directions indicated.

  6. Hi, the cheese is melting over a batch in my oven, and four tins are cooling in the deep freezer. I put in vegetarian beef-style crumble for a veggie version and added shredded carrots that needed a home. What a relief for school beginning next week. Thank you!!!

  7. I made this, and the flour tortillas became very doughy. If I made this again I would only use corn tortillas

  8. I made this adding about half a cup more beans and 2 red bell peppers (to make it more filling). I used low carb, high fiber tortillas and it was amazing! My husband and I were full after only one enchilada each and it was perfectly low-carb for my gestational diabetes!

  9. Can you really fit 8 in an 8×8 pan with 3 cups of sauce? I made this tonight and could only get 4 in each pan and about 2 cups of sauce. It made a lot of filling for that small of a pan. So I will definitely be altering the pan size and portion size.

    1. I think part of the discrepancy lies in the homemade tortillas vs. store bought (burrito sized). Also, don’t be afraid to layer the tortillas and really pack them in! However, I will go ahead pass this along the recipe team for review- thanks!

      1. That was definitely the issue. I didn’t realize it said homemade tortillas and I used fajita sized 🙂 even then it was delicious and I will make it again