Ingredients
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2 tablespoons neutral oil, such as canola or avocado
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1 ½ cups chopped zucchini
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1 ½ cups chopped yellow squash
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½ cup chopped yellow onion
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1 teaspoon minced garlic
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1 ½ cups shredded, cooked chicken breast (about 4 1/2 oz.)
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½ cup shredded, cooked chicken thigh (about 1 1/2 oz.)
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⅝ teaspoon kosher salt
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½ teaspoon black pepper
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4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
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8 (6 inch) corn tortillas
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Cooking spray
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½ cup bottled salsa verde
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Fresh cilantro leaves
Directions
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Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.
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Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in the center of each tortilla; fold tortilla around filling, and place, seam-side down, in a lightly greased (with cooking spray) 11 x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.
