Chicken Zucchini Enchiladas

Posted Aug 01, 2020 in Food + Nutrition, The Recipe Box by Taylor Sutton

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:

Preheat oven to 350 degrees
Cook chicken until internal temperature reads 165
Dice zucchini and saute until soft
Combine chicken, zucchini, and hatch chiles
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
Lay tortillas on a flat surface
Spoon in ⅓ – ½ cup mixture into tortillas as to not overpack them
Place in a 9×13 baking dish and top with sauce and shredded cheese
Bake until cheese is melted, about 20 minutes