Summer Chicken Green Enchiladas
mains
Healthy, high protein salsa verde enchiladas filled with shredded chicken, black beans, and all the summer produce!
These green enchiladas are such a great recipe to have on hand for a delicious summer dinner that can be made ahead of time and it packed with so much protein, fiber, and tons of summer veggies!
I used seasonal zucchini and fresh corn and paired that with shredded chicken breast and black beans for this enchilada filling. I use my favorite salsa verde in the filling as well as on top of the enchiladas to get them nice and saucy. I bake them for just 15 minutes with some cheese on top to get nice and melty and then they are ready to serve!
Here are the Ingredients for these Summer Chicken Green Enchiladas:
Produce - Zucchini, Corn, Onion, Garlic, Cilantro, Avocado
Seasonings - Salt, Cumin, Paprika, Onion Powder, Cayenne Pepper
Protein - Chicken
Pantry - Olive Oil, Corn Tortillas, Diced Green Chiles, Black Beans
Dairy - Shredded Mexican Cheese
Summer Chicken Green Enchiladas
Ingredients
- 2 cups shredded chicken
- 1/2 white onion, diced
- 2 cloves garlic, mined
- 2 small zucchini ,diced
- 3/4 cup corn
- 1/2 cup black beans
- 2 tbsp olive oil
- 2 cups salsa verde
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 small can diced green chiles
- 12 corn or flour tortillas
- 1 cup shredded Mexican cheese
- toppings: avocado, sour cream, cilantro
Instructions
- Preheat oven to 350 F.
- In a large saute pan, heat the olive oil and saute the onions and garlic until softened. Add in the zucchini and cook until zucchini is softened. Then add in the corn, chicken, black beans, diced green chiles, and seasonings. Stir in 1/2 cup of the salsa verde and cook for another 10 minutes on low.
- In a baking dish, add a couple scoops of the salsa verde on the bottom and spread over pan. If you are using corn tortillas, make sure to wrap a damp paper towel around them and heat in the microwave for at least 30 seconds to soften. Add the filling in the tortilla and roll shut. Lay seam side down in pan and repeat until all tortillas are used.
- If there is any extra filling, sprinkle over the top of the tortillas and then pour the rest of the salsa verde over top the whole tray. Spread salsa out and then sprinkle cheese on top.
- Bake for 15 minutes until cheese in melty. Serve with avocado slices, sour cream, and cilantro!
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