Roasted Vegetable Chicken Stacked Enchiladas recipes
Ingredients
- 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
- ½ teaspoon hot 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 small corn tortillas
Instructions
Roasted Vegetable & Chicken Stacked Enchiladas recipes serves 4 original recipe by The Naptime Chef.
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