Easy Chicken and Roasted Vegetable Enchiladas

Easy Chicken and Roasted Veggie Enchiladas

I’ve made this tasty meal numerous times and it never disappoints. If you wish to turn it into a vegetarian meal, simply substitute out the chicken and add one peeled eggplant, cut into cubes, to the roasted veggies. If you do use chicken, you’ll need to plan ahead and either cook some chicken or buy a rotisserie chicken at the grocery store. It’s a perfect weekday meal.

Easy Chicken Enchiladas and Roasted Veggies

Easy Chicken Enchiladas and Roasted Vegetables

Serves 4

1 medium zucchini, halved and cut into 1/2-inch slices

1 yellow or red bell pepper, seeded and chunked

1 small cooking onion peeled and coarsely chopped

2 medium carrots halved and sliced lengthwise

2 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

For the filling:

1 cup ricotta cheese

1 large egg

1/2 cup grated fresh Parmesan cheese (divided)

Salt and Pepper, to taste

1 1/2 cups cooked chicken breast, diced

4 to 5-10” white flour tortillas

1 796-ml can of fire-roasted crushed tomatoes (I use organic Muir Glenn)

1 cup Monterey Jack jalapeño cheese, grated

Directions:

Preheat oven to 425 degrees F.

In a medium bowl combine the zucchini, peppers, onions and carrots. Toss with two tablespoons of olive oil, dried basil and oregano. Season with salt and pepper.

Spread veggies out evenly onto a cookie sheet lined with parchment paper. Roast until nicely brown, about 20 minutes, tossing after 10 minutes.

In another bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese. Season with salt and pepper.

Add the roasted veggies and chicken to the ricotta cheese mixture and combine.

Spoon equal amounts of filling into 4 or 5-10” white flour tortillas. Fold sides towards the middle and tightly tuck in the tops and the bottoms.

Place a small amount of crushed tomatoes on the bottom of a 9 x 13-inch pan. Place the rolled enchiladas seam side down and cover with the remaining roasted tomatoes. Sprinkle Monterey Jack and Parmesan cheeses on top.

Place in oven and cook until heated through and cheese is melted on top, about 25-30 minutes.