Servings: 6 meals
Calories: 543kcal
Ingredients
Enchiladas
- 12 corn tortillas
- 1 rotisserie chicken
- 1 ½ cups cheddar cheese shredded
- 1 large zucchini sliced
- 2 ears corn kernels cut off
- salt & pepper
- cilantro & lime for garnish
Salsa Verde
- 16 ounces salsa verde
- 1 cup cilantro packed
- ½ cup Greek yogurt
- ⅓ cup chicken broth or vegetable broth
- ½ teaspoon cumin
Instructions
- Add all the sauce ingredients to a blender, and process until smooth. Set aside.
- Preheat oven to 400 degrees F.
- Spread about half of the enchilada sauce across the bottom of a 9 x 13 casserole dish.
- One at a time, dip the tortillas into the enchilada sauce to fully coat, and then fill with chicken, cheese, and a spoonful of additional sauce. Roll and repeat with the rest of the tortillas.
- Top the enchiladas with the remaining sauce and cheese, and cover with foil.
- Bake for 25 minutes, uncover, and bake for another 5 minutes, or until sauce is bubbling and the cheese begins to brown.
- While the enchiladas are baking, add 1 tablespoon of olive oil to a frying pan over medium-high heat. Saute zucchini and corn, and season with salt and pepper to taste.
- Garnish enchiladas with extra cilantro and avocado, as desired.
Notes
Nutrition for 1 out of 6 servings:
38g P | 38g C | 26g F | 7g Fiber | 543 Calories
Nutrition
Serving: 1meal | Calories: 543kcal | Carbohydrates: 38g | Protein: 38g | Fat: 26g | Fiber: 7g
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