Chicken and Veggie Enchiladas!

based on Tyler Florence’s Recipe

Ingredients

• 1 package chicken breasts, cut into thin strips (about 1 piece of chicken for every person if only making chicken)
• 1/2 can black beans, rinse
• 1 container frozen corn, thawed
• 1 package tortillas, (corn or whole wheat, I used some corn ezekial and some whole grain ezekial tortillas)
• 1 jar salsa, mild
• 1/2 small can chipotle salsa (or enchilada sauce)
• 1 can stewed tomatoes
• 2 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp cayenne pepper (can add up to 1 tsp)
• 1 cup light or reduced fat cheddar or Mexican cheese blend
• salt and pepper to taste

Preheat oven to 350 degrees. Coat large saute pan with oil. Cook chicken over medium heat, keep turning chicken until cooked, about 10 minutes. Sprinkle chicken with cumin, garlic powder, cayenne pepper, salt and pepper before turning. When cooked add corn, beans and 1/2 can of stewed tomatoes. Mix until heated through. While chicken is heating combine both salsas and remainder of stewed tomatoes. Line platter you will be using with one large spoonful of salsa mixture to coat the bottom so tortillas don’t stick.

When chicken is heated, microwave each tortilla for about 10 seconds, so they warm and are more flexible. Add one piece of chicken and some beans and corn to the middle of tortilla. Roll sides in and place tortilla seem side down on platter. Repeat until done with tortillas. Spoon remainder of salsa mixture on top of tortillas. Add cheese to the top. Bake in the oven for about 15 minutes.

Based on recipe by Gina the Fitnessista

Ingredients

• 3 medium sized zucchini (I used 2 green, 1 yellow) diced
• 1 package sliced mushrooms
• 1/2 can black beans
• 1 package frozen corn, thawed
• 1 package tortillas (corn or whole wheat, I used ezekial)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (add 1/4 first, mix, then taste to see if you want to add remainder)
• sea salt and pepper
• 1 jar salsa, mild
• 1/2 small can chipotle salsa (or enchilada sauce)
• 1 can stewed tomatoes

Pre-heat oven to 350 degrees. Saute veggies in 1 tbsp olive oil on medium heat. Season with season with cumin, garlic, cayenne, salt and pepper. Add the black beans, corn and half can stewed tomatoes, heat through. Mix and taste.

Combine both salsas and remainder of stewed tomatoes. Line platter you will be using with one large spoonful of salsa mixture to coat the bottom so tortillas don’t stick.When veggies are heated, microwave each tortilla for about 10 seconds, so they warm and are more flexible. Add veggie mixture to the middle of tortilla. Roll sides in and place tortilla seem side down on platter. Repeat until done with tortillas. Spoon remainder of salsa mixture on top of tortillas. Add cheese to the top. Bake in the oven for about 15 minutes.