Let me just preface this post by saying these enchiladas are “hot”! I thought Derek was going to blow smoke out of his ears, because of how hot these enchiladas were or are! Don’t let this little statement scare you off, because these enchiladas truly are delicious, and you can use a milder salsa if you’re not big on spicy food like I am!
Enchiladas growing up was one of my favorite meals. My mom made and still does make one of my favorite chicken enchiladas. My mom's are packed full of chicken, tomatoes, and onions all rolled up in a corn tortilla! I think what I love about enchiladas as I have gotten older is the endless possibilities when it comes to the enchiladas innards. You really can experiment with any type of protein and veggie. You can make enchiladas as spicy or as mild as you like, and you really can almost please anyones palette! These wonderfully spicy enchiladas are stuffed with sauteed onion, zucchini and chicken! The filling is flavorful on its own, but these enchiladas get a real flavor kick from their salsa verde sauce, and pepper jack cheese! As I mentioned above, use a milder salsa if you want a milder flavor!
Spicy Zucchini and Chicken Enchiladas
Brunch N' Cupcakes
Serves 6 (or 12 if you use smaller corn tortillas)
6 Whole Wheat Tortillas
3 Zucchinis Chopped
1/2 One Large Onion
2 Chicken Breast Cut into 1 Inch Chunks (about 1 lb)
1/2 Cup Chicken Broth
6 Oz. Plain Greek Yogurt (I used Fage 2%)
1 Jar Salsa Verde
1/2 Cup Pepper Jack Cheese
2 Teasoons Chili Powder
4 Garlic Cloves Minced (divided)
2 Teaspoons Cumin
1/2 Teaspoon Salt
Lemon Pepper and Garlic Powder
1 Teaspoon Olive Oil
Enchilada filling and sauce:
1- In a skillet sprayed with cooking spray saute onions until tender. Add 2 of the minced garlic cloves to the skillet and saute until fragrant. Add zucchini, chili powder and cumin to the skillet and cook zucchini until tender (5-7 minutes). Place zucchini mixture in a bowl and set to the side.
2- Re-spray your pan with cooking spray and add chicken to skillet. Sprinkle with salt, lemon pepper and garlic. Cook chicken until no longer pink, and cooked through. Add zucchini back into the skillet and begin working on enchilada sauce.
3- In a small sauce pan heat olive oil, saute garlic until fragrant. Add chicken broth and salsa to sauce pan. Slowly add your greek yogurt to the sauce pan stirring constantly in order for yogurt to become incorporated into the sauce.
1- Preheat oven to 350 degrees. Spread 1/2 cup of your enchilada sauce evenly along the bottom of a 9x13 glass baking dish.
2- To assemble enchiladas place about 1/3 cup enchilada filling into the center of the tortilla, role tightly and place seam down in baking dish. Repeat with remaining tortillas.
3- Once all enchiladas are in the baking dish, pour remaining enchilada sauce over top and sprinkle with cheese.
4- Bake for 35 minutes or until heated through and cheese is melted and slightly browned.
Serve with avocado slices, and additional salsa if desired!