Chicken & Zucchini Enchiladas
- 2 tablespoons vegetable oil
- 1 pounds skinless, boneless chicken breast, cooked and shredded
- 1 zucchini, diced
- 1 jalapeño, seeded and diced (for spicy version, do not take out the seeds)
- Salt and pepper to taste
- 2 teaspoons cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 10 soft tortillas, medium size
- 1 ½ cups enchilada sauce, canned
- 2 cups shredded Cheddar and Jack cheese blend
Pico de Gallo:
- 5 Roma tomatoes, cored and diced
- 1 Red onion
- 1 cup fresh cilantro leaves, or flat leaf parsley
- 1 jalapeño
- 1 lime
- 1 tablespoon Olive Oil
- Pinch of Cumin
- Salt and ground black pepper to taste
- Chopped cilantro
- Sour Cream (optional)
- Serve with Pico de Gallo and avocados
- Preheat the skillet with drizzle of Olive oil. Season chicken with just a pinch or two of salt and ground black pepper, then brown chicken over medium heat, and cook for about 5 to 6 minutes on each side. Sprinkle chicken with cumin, garlic powder. Remove chicken to a platter, allow to cool, then pull chicken breasts apart by hand into shredded strips.
- Add shredded chicken in the bowl and add diced zucchini, you might sauté zucchini prior to adding if you wish. In the chicken mixture, add seeded and diced jalapeño, 1 cup of Enchilada sauce, and stir to coat.
- Line the bottom of 2 baking pans or 1 large with parchment paper, for easier clean up. Spoon 1/4 cup chicken mixture in each tortilla, then sprinkle with shredded cheese. Fold over filling, place enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 20 minutes in a preheated 375-degree F oven until cheese melts. Serve it immediately.
Pico de Gallo:
- Chop and dice all the ingredients
- Season with cumin, salt, ground black pepper to taste
- Add lime juice and olive oil, and mix to combine
- You can prepare Enchiladas a couple of days ahead and freeze it.