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Chicken and Zucchini Enchiladas
The back to school season is here, which means your nights are probably full of after school activities and homework, leaving very little time for a healthy dinner. Luckily, there are many healthy recipes that can be thrown together in no time. Keep this quick and easy chicken and zucchini enchiladas recipe in mind that the whole family will love.
Ingredients:
- 1 jar mild green salsa
- ½ cup low fat sour cream
- 2 cups cilantro
- 1 tablespoon olive oil
- 3 small zucchini
- 2 cloves of garlic
- 1 teaspoon coriander
- ½ teaspoon chili powder
- Kosher salt
- 4 ounces Muenster cheese
- Small rotisserie chicken
- 8 small yellow corn tortilla
- chopped white onion
Directions:
- Heat your oven to 400 degrees. Puree the cilantro and salsa in a food processor until smooth. Add the sour cream and pulse to combine. Spread 1 cup of the salsa mixture in a 9 by 13-inch baking dish. Transfer the remaining mixture into a medium bowl.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute. Add the zucchini and cook, tossing for 1 minute. Stir in the coriander, chili powder, and add 1 teaspoon salt. Remove from the heat. Add the chicken and ¾ cup Muenster cheese and mix to combine.
- Wrap the tortillas in a double layer of damp paper towels and microwave until soft, about 1 minute. Working with one tortilla at a time, dip in the reserved salsa mixture and shake off any excess. Place on a cutting board, top with ½ cup of the filling, roll up, and place seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Spoon any of the remaining salsa mixture on the top. Sprinkle with the remaining ¼ cup of cheese and bake until the cheese begins to brown, about 12 to 15 minutes. Serve with chopped cilantro and onion, and enjoy!
All of us at All Nevada Insurance in Las Vegas, Nevada would like to wish you a successful school year and encourage you to try this tasty recipe!
