Zucchini & Chicken Enchilada

Thanks to friend of the farm Holly Stammis for sharing this recipe. Holly says you can skip the chicken and use a summer squash to make this vegetarian.

1 teaspoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and cut into 1/4-inch slices
1 cup salsa
8 ounces cream cheese
8 ounces sour cream
2 boneless, skinless chicken breasts or thighs, cooked and cubed
8 to 12 10-inch tortillas
1 16-ounce can of enchilada sauce
1 cup shredded “Mexican blend” cheese
1 can diced green chilies, drained (optional)
1 dash of hot sauce (optional)

In a saucepan, heat oil, add onions, garlic and zucchini until zucchini is tender. Add salsa and cream cheese. Heat until cream cheese has melted. Remove from heat. Stir in sour cream and chicken (and chilies and hot sauce if desired). Spoon 1/4 cup of mixture into tortillas, fold and place seam-side down in 9 x 12-inch baking dish. Top with enchilada sauce and cheese. Bake at 350 degrees F. for 20 minutes, until cheese is melted. Serve with fresh cilantro, tomatoes, lettuce and sour cream.

Thanks Holly!

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Name(Required)
Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.