Chicken Zucchini Enchiladas

Author Amigos | January 18, 2024

These enchiladas are sure to be a weeknight hit and great as lunch the next day.

What You Need

  • 1 lb. Chicken Breast
  • 4 Medium Zucchini
  • 1, 4oz can Hatch Green Chiles
  • 2 Tbsp. Canned Chipotles in Adobo sauce
  • 1, 15oz Can Rotel
  • 8 Whole Wheat Low Carb Tortillas
  • 1 lb. Cheddar Cheese, shredded
  • Optional toppings: pico de gallo, salsa, lettuce, greek yogurt, jalapenos, cilantro

 How It’s Made:

  1. Preheat oven to 350 degrees
  2. Cook chicken until internal temperature reads 165
  3. Dice zucchini and saute until soft
  4. Combine chicken, zucchini, and hatch chiles
  5. In a blender combine rotel and 2 chipotles in adobo and pulse until smooth. If you desire a more smoke and heat add 1 chipotle at a time until desired flavor is reached
  6. Lay tortillas on a flat surface
  7. Spoon in ⅓ – ½ cup mixture into tortillas as to not overpack them
  8. Place in a 9×13 baking dish and top with sauce and shredded cheese
  9. Bake until cheese is melted, about 20 minutes

Topics: Eat Well Live Well