Looking for a simple dinner to throw together for a weeknight meal? Look no further than my Chicken and Zucchini Enchiladas, which are a family favorite.
1green bell pepper(about 1 1/2 cups), finely chopped
6garlic cloves, minced
3/4teaspoonkosher salt
1 zucchini(about 2 cups), grated
1 1/2teaspoonscumin
1tablespoondried basil
1 1/2teaspoonsdried oregano
2chicken breasts, baked and shredded
2cupspepperjack cheese, grated
Cayenne and freshly ground black pepper to taste
20tortillas(corn or flour)
Enchilada Sauce
10tomatoesmedium-sized, chopped
1red jalapeño pepper, chopped
1cupred onion, roughly chopped
10clovesgarlic, whole
2teaspoonskosher salt
1teaspooncumin
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Instructions
Before you make the enchiladas and enchilada sauce, make sure your chicken is cooked through, cooled and shredded. Set is aside when done.
Make the enchilada sauce: Place all ingredients -- the tomatoes, jalapeño, red onion, garlic, salt and cumin -- in a large saucepan.
Bring the ingredients to a boil, then lower the heat and cover partially. Simmer for about 15 minutes.
Transfer the ingredients into the food processor, and puree. Strain the sauce through a fine mesh strainer to make it extra smooth, then set aside.
Make the enchilada filling: Heat the olive oil in a large, deep skillet over medium-high heat.
Add the onion, green bell pepper,, garlic and salt to the pan, cooking until the onion is soft. (Be sure to watch this, as you don't want the onion to brown.)
Add the zucchini and the remaining seasonings -- cumin, basil and oregano -- to the skillet, stirring into the onion. Cook until the zucchini is tender.
Remove the skillet from the heat, and stir in the shredded chicken. Add the grated pepperjack cheese and any additional seasonings, stirring until incorporated.
Allow the filling a few moments to cool before filling the tortillas.
Make the enchiladas: Grease a large baking dish. Preheat the oven to 350°F.
Dollop 2-3 tablespoons of filling into the tortillas. Carefully roll the enchiladas, and transfer to the greased baking dish. Repeat until all the filling has been used.
Transfer the finished enchiladas into the oven, and bake until the tortillas have crisped up. (This should take 20-25 minutes, depending on your oven.)
Once the enchiladas are crispy and heated through, serve on individual plates and spoon the enchilada filling on top of the final enchiladas. Enjoy immediately!
Notes
Recipe adapted from The New Enchanted Broccoli Forest Cookbook.This recipe is freezer friendly. Freeze any leftover enchiladas (or an entire serving) in an aluminum or ceramic baking dish with the sauce frozen separately. Seal the enchiladas with plastic wrap and foil, and it can stay in the freezer for up to 3 months. (I dare you to let it hang out this long!)When ready to bake, remove the plastic wrap but leave on the foil and transfer directly to a 350°F oven. Bake covered for 40 minutes, then crank the heat up to 375°F, uncover, and bake for an additional 15 minutes until the enchiladas crisp up. While the enchiladas are baking, defrost the tomato sauce in the microwave, and when the enchiladas are heated through, dollop as much tomato sauce as you'd like over your final dish.