Close
Photo: Devon O’Brien
Prep Time:35 minsAdditional Time:40 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:40 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupschopped eggplant (1/2-inch)2cupschopped onions (1/2-inch)1cupcorn, fresh or frozen (thawed)3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonpepper, divided1poundchicken tenders2cupschopped zucchini or squash (1/2-inch)3clovesgarlic, minced12corn tortillas, halved1 ¼cupscanned red enchilada sauce, divided2cupsshredded Monterey Jack cheeseCilantro, for garnishLime wedges, for serving
Cook Mode(Keep screen awake)
Ingredients
2cupschopped eggplant (1/2-inch)
2cupschopped onions (1/2-inch)
1cupcorn, fresh or frozen (thawed)
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonpepper, divided
1poundchicken tenders
2cupschopped zucchini or squash (1/2-inch)
3clovesgarlic, minced
12corn tortillas, halved
1 ¼cupscanned red enchilada sauce, divided
2cupsshredded Monterey Jack cheese
Cilantro, for garnish
Lime wedges, for serving
Directions
Combine eggplant, onions, corn, 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer to one of the prepared baking sheets (reserve the bowl). Roast on the bottom rack for 10 minutes. Combine chicken, zucchini (or squash), garlic and the remaining 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in the reserved bowl. Transfer to the second prepared baking sheet.
Arrange 6 tortilla halves on the bottom of the prepared baking pan. Top with 1 1/2 cups of the chicken mixture, then 1/2 cup cheese. Repeat with 3 more layers of tortillas and 2 more layers of the chicken mixture and cheese. Top the top layer of tortillas with the remaining 1/4 cup enchilada sauce and 1/2 cup cheese. Bake until edges are bubbling and cheese is starting to brown, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with cilantro and serve with lime wedges, if desired.
Originally appeared: EatingWell.com, January 2017
Rate ItPrint
Nutrition Facts(per serving)393Calories22gFat28gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
