5 cooking light vegetable enchiladas Recipes

water, red onion, thinly sliced, salt, cayenne pepper (to taste), green bell pepper, seeded, deveined and coarsely chopped, tomatillos, husked or 1 lb tomatillo, canned, serrano chili, seeded and chopped, sugar (optional), olive oil, red onion, diced, salt, cayenne pepper (to taste), garlic cloves, minced, bell pepper (yellow, red, or green, seeded and chopped ), zucchini, diced, ground cumin, mushrooms, sliced, fresh corn kernel (about 2 ears ), cooked black beans (or drained and rinsed canned beans), chopped fresh cilantro, corn tortillas, light sour cream, shredded monterey jack cheese, chopped fresh cilantro

vegetable oil, onion, chopped, rotisserie-cooked chicken, shredded, diced green chilies, cayenne pepper, cumin, cream-style corn, frozen creamed spinach, thawed, light sour cream, monterey jack cheese, shredded, divided, salt, corn tortillas (6 to 6.5 inches), fresh cilantro, chopped, green taco sauce or 3/4 cup salsa verde, light sour cream

tomatillos, vegetable oil, white onion, chopped, cilantro, chopped and lightly packed, diced green chilies, drained, cumin, sugar, salt, chicken broth, whipping cream, corn tortillas, vegetable oil, cooked chicken, shredded, cheddar cheese, grated, monterey jack cheese, grated, onion, finely chopped, salt

vegetable cooking spray, skinned, boned chicken breast halves, cut into bite-size pieces, chopped onion, sweet red pepper, seeded and chopped, green pepper, seeded and chopped, chopped fresh cilantro, pinto beans, drained and mashed, no-salt-added tomatoes, undrained and chopped, no-salt-added tomato sauce, green chiles, drained, pepper, flour tortillas, shredded reduced-fat monterey jack cheese