Chicken and Vegetable Enchiladas

Untitled Design 2

These enchiladas can be made ahead and can be frozen.


1 1/2 cups shredded chicken

1 Tbsp olive oil

1 medium onion, chopped

1 large zucchini, chopped

1-2 bags of spinach

1 14 oz can corn

1 4 oz can chopped green chiles

2 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt & pepper, to taste

12 oz green enchilada sauce

12-16 corn tortillas

3 cups shredded Monterey Jack cheese

Greek yogurt, salsa, cilantro, avocado for serving


Preheat oven to 375*. Grease 9×13 inch dish with cooking spray, set aside.

Heat oil in large sauté pan. Add onion and zucchini, and cook until softened. Add spinach and cook until wilted. Add corn and green chiles, heat through. Stir in cumin, chili powder, and garlic powder. Add salt and pepper to taste.

Remove from heat. Stir in shredded chicken and half the cheese.

To save assembly time, I layer the corn tortillas and enchilada mixture in the pan (much easier than rolling!)

Top with enchilada sauce and the remaining cheese. Bake 25-30 minutes until heated through and cheese is melted.

Top with Greek yogurt, salsa, and/or cilantro and avocado. Enjoy.

1 2 7