Vegetable Chicken Enchiladas

• 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

1. Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.
2. In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.
3. Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.
4. 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.
5. Soften tortillas on the stovetop or in the microwave oven.
6. 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.
7. Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.
8. Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.

onion, red bell pepper, zucchini, chicken breast, red enchilada sauce, tomato sauce, tortillas, colbymonterey

Taken from www.food.com/recipe/vegetable-chicken-enchiladas-368959 (may not work)