Roasted Vegetable & Chicken Stacked Enchiladas

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
• 1/2 teaspoon 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 corn tortillas small

Nutrition

• Calories : 680 calories
• Carbohydrate : 54 grams
• Cholesterol : 135 milligrams
• Fat : 30 grams
• Fiber : 13 grams
• Protein : 50 grams
• SaturatedFat : 15 grams
• Sodium : 2380 milligrams
• Sugar : 18 grams