Mexican

Chicken and Summer Vegetable Enchiladas Verde

This recipe features favorite summer vegetables, but feel free to swap in others as you wish.  Tomatoes, bell peppers and your favorite squash would be great additions! For a vegetarian version, substitute 1 cup of additional vegetables for the chicken.

Chicken and Summer Vegetable Enchiladas Verde

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Serves: 6 Total Time: 65 minutes

Ingredients

  • 2 Tbs. vegetable oil, plus more for brushing
  • 1/2 large red onion, diced
  • 1 zucchini, diced
  • 1 cup fresh corn kernels
  • 2 oz. baby spinach, cut into 1/8-inch strips
  • 1 cup cooked and shredded chicken breast
  • Kosher salt and freshly ground pepper, to taste
  • 5 oz. Monterey jack cheese, shredded
  • 1 jar (1 lb. 9 oz.) green enchilada sauce
  • 12 corn tortillas, each about 6 3/4 inches in diameter
  • Sour cream for serving
  • Avocado slices for serving

Instructions

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