I love Mexican food but I feel like there are always veggies missing. There are green pepper and onions if you do fajitas or a side of corn, but if I am going to make a casserole, I want it to be all inclusive. I don’t want to have to make a casserole, like enchiladas, then still have to make a side dish of veggies. I figured zucchini was bland enough to throw it inside the enchiladas and it couldn’t be too noticable. I have never seen Cassidy eat so much food in her life. My 11 month old ate an entire enchilada, did the sign language for more, I gave her another, she signed for more again. 2 whole enchiladas went into that tiny belly somehow!
Chicken and Zucchini Enchiladas:
2 cups diced tomatoes (or canned), don’t lose the juices!
1/2 cup chicken broth
1 small bunch parsley leaves
1 small bunch oregano leaves
1 tsp cocoa powder
1/2 tsp cumin
1/4 tsp chili powder
1 tsp chopped garlic
1/2 tsp salt
Add tomaotes to a pot, without losing any of the juices, along with the parsley and oregano. Summer on low for 30 minutes. Add to a food processor and puree. You can just use canned diced tomatoes if you want a little shortcut, just add the parsley and oregano to it. Add the cumin, chili powder, garlic, cocoa, and salt. Or if you want a huge shortcut use a premade can of enchilada sauce but I really recommend the fresh stuff. Its amazing how much better it tastes, truly it is!
4 cups shredded summer squash, including peel (make sure there are no huge seeds in there)
2 cups shredded cooked chicken
4 oz cream cheese, room temperature or slightly warmed in microwave
1 cup shredded cheese, divided (mexican blend or sharp cheddar)
2 tsp onion powder
1/4 tsp garlic salt
prepared enchilada sauce, divided
14 corn tortillas
Shred the summer squash and combine it with the chicken, cream cheese, 1/2 cup shredded cheese, onion powder, garlic salt, and 1/2 cup of the previously made enchilada sauce.
Slightly wet a paper towel, wrap the tortillas in it, and warm in microwave for 30 seconds. This will make them not crack when you roll them up. Fill corn tortillas with chicken mixture and place seam down in a greased baking dish. Top with remaining enchilada sauce and remaining cheese. Bake at 350F for 30 minutes.
I made mine without spice since I cook for 2 kids. If you want spice add 1 can of green chili peppers to the filling and 1/4 tsp cayenne to sauce (or more to taste).
Top with plain greek yogurt and chopped avocado.
Nutritional Stats per serving: (without avocado or greek yogurt)
Fat: 16 g
Sodium: 497 mg (21%)
Carbs: 41 g
Dietary fiber: 6.3 g
Sugars 3.3 g
Protein: 26 g