Healthier Chicken Veggie Enchiladas

Recipe by Catherine Pla

Serves 4-6

Healthier Chicken Veggie Enchiladas

This is a crowd-pleasing way to use up cooked chicken leftovers, and sneak some veggies into the meal as well.

• 1 T olive oil

• 1⁄2 an onion, chopped

• 1⁄2 a medium zucchini, chopped

• 1⁄2 a bell pepper, chopped

• 1 c chopped spinach, or other greens

• 1 1⁄2 c cooked chicken, shredded

• 1⁄2 c salsa, divided

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• Pinch of red pepper flakes (optional)

• 1⁄2 t ground cumin

• 1⁄2 t garlic powder

• 8 6” corn tortillas (I used Siete Almond Flour tortillas)

• 1 c enchilada sauce or salsa (I used green but red is ok too)

• 1 c shredded Monterey jack (or cheddar) cheese

  Garnishes:

• Chopped avocado

• Chopped cilantro

• Sliced scallions

• Sour cream

Preheat oven to 375 and grease a 9x13” casserole dish.

Heat oil in a large skillet over medium-high heat and add the onion, zucchini, and pepper. Cook, stirring occasionally, until vegetables have begun to soften, 5 minutes. Add in spinach and stir to wilt. Remove the skillet from the heat.

Add chicken to the skillet, along with 2 tablespoons salsa, salt, pepper, red pepper flakes if using, cumin, and garlic powder. Stir to combine. Taste for seasoning, adding salt, pepper, or more red pepper as needed.

Place the remaining salsa in the bottom of the casserole dish. Place a tortilla on the work surface. Place 1-2 heaping tablespoons of the chicken mixture across the bottom third of the tortilla and tightly roll up. Place seam side down in the casserole dish and repeat with all tortillas. Pour enchilada sauce over rolled tortillas and sprinkle with cheese. Bake for 10 minutes until cheese is melted and bubbly.