1 already cooked chicken breast 1 10 oz. cans enchilada sauce
1 can refried beans 1 zuchinni
1 to 2 cups Mexican cheese blend 1 red bell pepper
4 large tortillas ½ white onion
Preheat oven to 350 degrees. Chop up half the onion, and start to brown in a skillet with a little bit of olive oil. Chop the rest of the veggies and add to the onion. You can add whichever veggies you like. This dish is great at hiding veggies your family might not otherwise eat (I know I got at least a couple of them into my boyfriend before he noticed). Season with sea salt and cook until a little bit soft. While this is cooking shred the already cooked chicken breast. Once veggies are done cooking start layering. Take a tortilla and spread some refried beans on it. Add a layer of veggies, some chicken, a little cheese, and drizzle on some enchilada sauce. Roll that up and place in a baking dish that has been greased, and has a little pool of enchilada sauce on the bottom. Repeat for the rest of the tortillas. I use an 8x8 dish and that fits four. Roll up however many you need to accomidate your family. Then drizzle more enchilada sauce on top and sprinkle with more cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil bake additional 10 minutes or until bubbly.