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Roasted Vegetable & Chicken Stacked Enchiladas
THE NAPTIME CHEF12Ingredients
80Minutes
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. olive oil
- 1 tsp. kosher salt
- 2 chicken breasts (cooked and cut into small pieces., about 2 cups worth)
- 20 oz. red enchilada sauce
- 1/2 tsp. pimenton (or, if you don’t have that, chili powder)
- 1 jalapeno (seeded and roughly chopped, optional)
- 10 oz. Monterey Jack cheese (coarsely shredded)
- 10 corn tortillas ( small)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium2380mg99% |
| Potassium1320mg38% |
| Protein50g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber13g52% |
| Sugars18g |
| 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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