Roasted Vegetable Chicken Stacked Enchiladas recipes

Ingredients

• 1 zucchini, chopped into 1-inch pieces
• 1 yellow squash, chopped into 1-inch pieces
• 1 eggplant, chopped into 1-inch pieces
• 1 yellow onion, chopped into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 2 chicken breasts, cooked and cut into small pieces. (about 2 cups worth)
• 20 ounces red enchilada sauce
• ½ teaspoon hot pimenton (or, if you don’t have that, chili powder)
• 1 jalapeno, seeded and roughly chopped (optional)
• 10 ounces Monterey Jack cheese, coarsely shredded
• 10 small corn tortillas

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