Recipe Library
25-Minute Chicken & Veggie Enchiladas
Tender bites of chicken mingle with sweet zucchini, yellow squash, and onion inside soft corn tortillas, all wrapped around melted Monterey Jack. The enchiladas finish hot and bubbling under a blanket of salsa verde and extra cheese.
- Total
- 26 min
- Prep
- 12 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 393
- Protein
- 25g
- Carbs
- 37g
- Fat
- 18g
- Fiber
- 5g
- Sodium
- 587mg
Ingredients
- 2 tablespoons canola oil
- 1 1/2 cups chopped zucchini
- 1 1/2 cups chopped yellow squash
- 1/2 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1 1/2 cups shredded, cooked chicken breast (about 4 1/2 oz.)
- 1/2 cup shredded, cooked chicken thigh (about 1 1/2 oz.)
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
- 8 (6 inch) corn tortillas
- Cooking spray
- 1/2 cup bottled salsa verde
- Fresh cilantro leaves
Instructions
- Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.
- Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in the center of each tortilla; fold tortilla around filling, and place, seam-side down, in a lightly greased (with cooking spray) 11 x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.