Chicken Zucchini Enchiladas

It’s August and back to school season and whatever your school year may look like this year we’ve got you covered with seasonal favorites, local must-haves, and back-to-school lunch box necessities to fuel a healthy day. 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 can Rotel
  • 1 pkg bakery Hatch Tortillas
  • 1 lb Cheddar Cheese, shredded
  • 1 pkg high fiber tortillas of choice
  • 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

Serves 4

Nutritional Facts:
Plate icon

Calories 738
Total Fat 6g
Protein 54g

Sodium 1534mg
Fiber 19g
Sugars 6g

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