Easy Cheesy Green Chicken Enchiladas Recipe

Instructions

1. 1

   Heat a 12-inch skillet over medium heat for 10 minutes. Place about ¼ of shredded cheese in a 5-inch round and let melt for 10 seconds or so, place one tortilla on top of the cheese and let the cheese melt into the tortilla until it crisps and you can flip it. Remove and lay it down cheese side up, repeat with all the tortillas. You will have 1 cup of cheese left over for top of the enchiladas. Wipe out the skillet.

2. 2

   In the same skillet, heat oil, add onion and sauté until translucent, 3-4 minutes. Add zucchini, all the spices, salt and pepper. Sauté until the zucchini is soft, about 3-4 minutes. Add the jars of salsa and the can of tomatoes, bring to a boil and let simmer for 10 minutes.

3. 3

   Turn off the heat. Remove most of the Green Enchilada Sauce from the skillet, leaving a thin layer at the bottom. Set aside the Green Enchilada Sauce that you removed from the skillet.

4. 4

   In a medium-sized mixing bowl, mix the shredded chicken with 1½ cups of the Green Enchilada Sauce that you set aside. You will have some left over for the top of the enchiladas.

5. 5

   Place about ¼ cup of chicken mixture onto the cheesy side of each tortilla and roll it up. Place the roll seam-side down in the skillet in a pinwheel formation. Repeat with all the tortillas. If you have any leftover chicken mix, sprinkle it around the enchiladas.

6. 6

   Spread the remainder of the Green Enchilada Sauce on the top of the enchiladas. Sprinkle with the remaining shredded cheese. If the pan looks dry, drizzle a little water in the gaps of the enchiladas (no more than ¼ cup total).

7. 7

   Cover the skillet with a lid or a cookie sheet and cook on low for 10 minutes or until the cheese at the top is melted and the sauce at the bottom is bubbling.

8. 8

   Serve with avocado, sour cream, pico de gallo and a squeeze of lime. Serves 4-6