Vegetable Chicken Enchiladas - cooking recipe

Ingredients

1 large onion, peeled, chopped
1 red bell pepper, seeded, chopped
1 large zucchini, chopped
1 cup chicken breast, cooked, diced
1 1/2 cups red enchilada sauce
1 (8 ounce) can tomato sauce, no salt added
8 (6 inch) tortillas
2/3 cup colby-monterey jack cheese, reduced fat, shredded

Preparation

Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13\"x9\" baking pan.
In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.
Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.
In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping.
Soften tortillas on the stovetop or in the microwave oven.
Place equal amounts of veggie/chicken mixture (about a rounded 1/4 cup) in center of each tortilla, then roll up & place seam side down in the prepared baking pan.
Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.
Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.