This classic enchilada recipe uses two handy shortcuts: a precooked whole chicken and jarred salsa verde, to which you add some ingedients to make an enchilada sauce.
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