Looking for a simple dinner that's great for a family but also for sharing? These cheesy Chicken and Zucchini Enchiladas are smothered in homemade red enchilada sauce and make for an amazing, hearty meal.
0 Before you make the enchiladas and enchilada sauce, make sure your chicken is cooked through, cooled and shredded. Set is aside when done. You may also purchase and shred a rotisserie chicken for this.
1 If you're making the enchilada sauce, do that first. (This is my enchilada sauce recipe, and it is delicious with these enchiladas. However, there's no shame in purchasing a jar from the store!)
Make the enchilada filling:
2 Heat the oil in a large, deep skillet over medium-high heat.
3 Add the onion, green bell pepper and garlic to the pan, cooking until the onion is soft. (Be sure to watch this, as you don't want the onion to brown, about 5-6 minutes while stirring occasionally.)
4 Add the zucchini and the salt, cumin, basil and oregano to the skillet, stirring into the onion. Cook until the zucchini is tender, about 2-3 minutes.
5 Remove the skillet from the heat, and stir in the shredded chicken.
6 Add the grated pepperjack cheese and any additional seasonings, stirring until incorporated.
7 Allow the filling a few moments to cool before filling the tortillas.
Make the enchiladas:
8 Grease a large baking dish with nonstick baking spray. Preheat the oven to 350°F.
9 Dollop 4 tablespoons of filling into the tortillas.
10 Carefully roll the enchiladas, and transfer to the greased baking dish.
11 Repeat until all the filling has been used.
12 Cover the enchiladas with the sauce. Add extra cheese to the top.
13 Place the baking dish in the preheated oven, and bake for 20 minutes. The sauce will get nice and bubbly.
14 Broil for 2-3 minutes to crisp up the cheese, if desired.
15 Remove from the oven, and let cool for 5-10 minutes.
16 Serve on individual plates and spoon the enchilada filling on top of the final enchiladas. Enjoy immediately!
