Zucchini Chicken Enchiladas

Looking for a simple dinner that's great for a family but also for sharing? These cheesy Chicken and Zucchini Enchiladas are smothered in homemade red enchilada sauce and make for an amazing, hearty meal.

Prep Time 45

Cook Time 25

Total Time 1 10

Servings enchiladas

Calories 428kcal

Ingredients

2 tablespoons extra virgin olive oil
1 red onion finely chopped (about 1 ½ cups)
1 green bell pepper finely chopped (about 1 ¼ cups)
6 garlic cloves minced
¾ teaspoon kosher salt
1 lb. zucchini grated (about 2 cups)
1 ½ teaspoons cumin
1 tablespoon dried basil
1 ½ teaspoons dried oregano
12 oz. shredded chicken breasts 2 cups (you can bake them OR use a rotisserie chicken)
2 cups grated pepperjack cheese 8 oz.
Cayenne pepper to taste
freshly ground black pepper to taste
15-16 tortillas corn or flour
1 ½ cups enchilada sauce homemade or store-bought

Instructions

Before you make the enchiladas and enchilada sauce, make sure your chicken is cooked through, cooled and shredded. Set is aside when done. You may also purchase and shred a rotisserie chicken for this.
If you're making the enchilada sauce, do that first. (This is my enchilada sauce recipe, and it is delicious with these enchiladas. However, there's no shame in purchasing a jar from the store!)

Make the enchilada filling:

Heat the oil in a large, deep skillet over medium-high heat.
Add the onion, green bell pepper and garlic to the pan, cooking until the onion is soft. (Be sure to watch this, as you don't want the onion to brown, about 5-6 minutes while stirring occasionally.)
Add the zucchini and the salt, cumin, basil and oregano to the skillet, stirring into the onion. Cook until the zucchini is tender, about 2-3 minutes.
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 with nonstick baking spray. Preheat the oven to 350°F.
Dollop 4 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.
Cover the enchiladas with the sauce. Add extra cheese to the top.
Place the baking dish in the preheated oven, and bake for 20 minutes. The sauce will get nice and bubbly.
Broil for 2-3 minutes to crisp up the cheese, if desired.
Remove from the oven, and let cool for 5-10 minutes.
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.

How to store: In an airtight food storage container in the fridge for 4-5 days. Reheat in the microwave until they reach the desired warmth.

Make the recipe work for you. Customize the recipe to your tastes. Use rotisserie chicken (or bake your own.) Make your own enchilada sauce or grab a jar from the store. Use less spicy cheese (colby jack or a Mexican blend are both excellent) if you're concerned about the heat-level of the pepperjack. The options are endless, and you can make this easier on yourself with them.

This recipe is freezer-friendly. Freeze leftover enchiladas (or an entire pan) in a freezer-safe baking dish. 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!) Freeze the sauce in a separate container.

Defrost the sauce in the fridge, and pour over the frozen enchiladas.

When ready to bake, bake covered in a 350°F oven. Bake for 40 minutes, then crank the heat up to 375°F, uncover, and bake for an additional 15 minutes until the enchiladas are done.

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