Roasted Vegetable & Chicken Stacked Enchiladas

THE NAPTIME CHEF
12Ingredients
80Minutes
680Calories

Ingredients

US|METRIC
  • 1 zucchini (chopped into 1-inch pieces)
  • 1 yellow squash (chopped into 1-inch pieces)
  • 1 eggplant (chopped into 1-inch pieces)
  • 1 yellow onion (chopped into 1-inch pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 chicken breasts (cooked and cut into small pieces., about 2 cups worth)
  • 20 ounces red enchilada sauce
  • 1/2 teaspoon pimenton (or, if you don’t have that, chili powder)
  • 1 jalapeno (seeded and roughly chopped, optional)
  • 10 ounces monterey jack cheese (coarsely shredded)
  • 10 corn tortillas ( small)
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    NutritionView More

    680Calories
    Sodium99% DV2380mg
    Fat46% DV30g
    Protein98% DV50g
    Carbs18% DV54g
    Fiber52% DV13g
    Calories680Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol135mg45%
    Sodium2380mg99%
    Potassium1320mg38%
    Protein50g98%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber13g52%
    Sugars18g36%
    Vitamin A40%
    Vitamin C60%
    Calcium60%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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