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Sweet Summer Vegetable Enchiladas

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 teaspoon Olive Oil
  • 2 cups dice Zucchini
  • 3/4 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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 841 Calories
  • 29g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 82mg Cholesterol
  • 3267mg Sodium
  • 105g Total Carb
  • 8g Fiber
  • 16g Total Sugars (Includes 0g Added Sugars)
  • 42g Protein
  • 24 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Divide remaining cheese among indicated number of pint freezer bags.
  9. Cover dish with foil, tape cheese bag on top, label & freeze.

Make From Frozen Serving Day Directions

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
  2. Bake covered at 350 for 20-25 minutes.
  3. Remove foil, top with remaining cheese and bake for 10-15 more minutes until cheese is melted.
  4. Sprinkle with cilantro and serve.

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