Roasted Vegetable & Chicken Stacked Enchiladas

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The Naptime Chef


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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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