Chicken Enchiladas With Spicy Mexican Vegetables

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“A really good recipe from our church cookbook.”
1hr 6mins

Ingredients Nutrition


  1. Cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
  2. Remove from heat and add beans and wheat germ.
  3. Add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
  4. Top with the salsa.
  5. Cover and bake at 350 for 40 minutes.
  6. Sprinkle with cheese.
  7. Garnish with salsa, sour cream and more cheese.
  8. For vegetables:
  9. Heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
  10. Stir in tomatoes, corn and cumin.
  11. Return to heat and cook until the corn and tomatoes are hot.

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