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2 tablespoons neutral oil, such as canola or avocado
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1 ½ cups chopped zucchini
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1 ½ cups chopped yellow squash
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½ cup chopped yellow onion
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1 teaspoon minced garlic
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1 ½ cups shredded, cooked chicken breast (about 4 1/2 oz.)
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½ cup shredded, cooked chicken thigh (about 1 1/2 oz.)
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⅝ teaspoon kosher salt
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½ teaspoon black pepper
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4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
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8 (6 inch) corn tortillas
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Cooking spray
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½ cup bottled salsa verde
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Fresh cilantro leaves
25 Minute Chicken & Veggie Enchiladas
These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach or potatoes.
Nutrition Information
165
Calories
25g
Carbohydrates
10g
Protein
683mg
Potassium
9g
Fiber
2g
Sugar
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