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 tablespoon Olive Oil
Pinch of Cumin
Salt and ground black pepper to taste
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.
about the author
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