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Fire-Roasted Chicken Enchiladas with Squash and Red Peppers

naturalnoshing
Today was a hectic day. I looked up from my desk after furiously working through the afternoon and it was already 4 pm . Where did the time go? Yikes, I needed to get dinner cookin’ before I headed out for 5:30 boot camp. Enchiladas it was!
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Ingredients
  

  • 1 tsp oil
  • 1/2 lb ground chicken (could substitute beef or use cooked, shredded chicken)
  • 1 small onion, diced
  • 1 small yellow squash, chopped
  • 1 small red bell pepper, chopped
  • 1 batch of Amy’s Homemade Gluten-Free, Sugar-Free Taco Seasoning Mix (or a packet of taco seasoning mix)
  • 1 cup warm water
  • 1/4 cup cilantro, chopped
  • 1 15 oz can of fire-roasted tomatoes, salsa style (or one jar of fire-roasted salsa or enchilada sauce, if preferred)
  • 1 cup shredded monterrey jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 8 corn tortillas
  • Optional Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Instructions
 

  • 1. Preheat oven to 350F. Lightly grease the bottom of a 13×9 baking dish.
  • 2. Heat oil in a large skillet over medium-high heat. Add chicken and onion until thoroughly cooked (onion is translucent and chicken is no longer pink), stirring occasionally.
  • 3. Add squash and bell peppers and cook for additional five minutes, stirring occasionally. While veggies are cooking in skillet, mix water and taco seasoning in a small bowl. Whisk until mixture is well combined.
  • 4. Add seasoning mixture to skillet and simmer until sauce thickens and most of liquid is absorbed.
  • 5.  Remove from heat and mix in cilantro, 1/3 cup shredded monterrey jack and 1/3 cup cheddar cheese. Stir to combine and set aside.
  • 6.  Pour a 1/3 cup of tomatoes (or salsa) into baking pan to coat the bottom. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
  • 7. Spoon about 1/4 cup filling into each tortilla and fold over , then place into dish with seam side down. Top with remaining canned tomatoes (or salsa/sauce) and remaining cheese.
  • 8. Bake uncovered in preheated oven for 15 minutes or until cheese melts. Garnish with toppings, if desired, and serve!
  • Makes 8 enchiladas, Serves 4 (2 enchiladas each)

Notes

Recipe Notes: For a even quicker assembly, layer the filling, cheese, tortillas and tomato/sauce in a 9×9 pan to make an “Mexican Lasagna” or casserole. Bake as directed for 15 minutes or until cheese melts.