CHICKEN AND VEGETABLE ENCHILADAS RECIPES

Steps:

• Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash, and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper, and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.
• Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each tortilla; fold tortilla around filling, and place, seam side down, in a lightly greased (with cooking spray) 11- x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.

Steps:

• 1 Preheat oven to 200°C. Spray a large baking dish with oil and set aside. Spray a medium-sized saucepan with oil and place over a medium-high heat. Cook onion, stirring, for 5 minutes. Add chilli flakes and cook for 1 minute. Add tomatoes and simmer for 5-10 minutes until mixture thickens.
• 2 Place chicken, rice, capsicum, courgette, coriander and half the tomato mixture in a large bowl. Stir to combine. Warm tortillas following packet directions.
• 3 Place 1 tortilla on a clean work surface. Spoon 1/2–3/4 cup filling along the centre of the tortilla, fold to enclose and place, seam-side down, in baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining tomato mixture over a tortillas, sprinkle with cheese and bake for 15-20 minutes until cheese is bubbling.
• 4 Meanwhile, in a small bowl combine avocado and extra coriander. Before serving, spoon avocado mixture over enchiladas.