Enchiladas are one of my favorite comfort foods. There are so many different flavor combinations you can go with, but since we are in peak summer produce season, I decided to fill them chock-full with delicious summer veggies. I added shredded rotisserie chicken for a protein boost, but if you want to keep these vegetarian, simply swap in pinto beans or cannellini beans.
1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, zucchini, sweet corn, red pepper and jalapeno and cook for 3 minutes. Add cilantro, cumin, garlic powder, salt and pepper and cook for 1 minute longer.
3. Combine the cooked veggies, chicken, sour cream and 1 cup white cheddar in a large bowl.
4. Microwave 4 tortillas at a time for 30 seconds to soften them. Place 1 1/2 cups salsa verde onto the bottom of a 13×9 baking dish. Scoop the filling onto each tortilla, roll up tightly and place in the pan. Top the enchiladas with the remaining salsa verde and white cheddar. Bake for 30 minutes.
5. While the enchiladas bake, combine the avocado salsa ingredients in a mixing bowl.
6. Once out of the oven, allow the enchiladas to rest for 5 minutes. Place 2 enchiladas onto each serving plate and garnish with sour cream and avocado salsa.
Summer Veggie and Chicken Enchiladas with Avocado Salsa
Serves 6
All you need:
1 tablespoon olive oil
1/2 red onion, diced small
1 zucchini, diced small
2 ears sweet corn, kernels removed
1 red pepper, diced small
1 jalapeno, seeded and finely diced
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 cups shredded chicken
3/4 cup sour cream (plus more for garnish)
2 cups freshly grated white cheddar cheese, divided
3 cups salsa verde, divided
12 corn tortillas
Avocado Salsa
1 ripe avocado, diced small
1 small Roma tomato, diced
2 tablespoons diced sweet onion
2 tablespoons chopped cilantro
1 jalapeno, seeded and finely diced
Juice of 1 lime
Salt and freshly ground black pepper, to taste
All you do:
1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, zucchini, sweet corn, red pepper and jalapeno and cook for 3 minutes. Add cilantro, cumin, garlic powder, salt and pepper and cook for 1 minute longer.
3. Combine the cooked veggies, chicken, sour cream and 1 cup white cheddar in a large bowl.
4. Microwave 4 tortillas at a time for 30 seconds to soften them. Place 1 1/2 cups salsa verde onto the bottom of a 13×9 baking dish. Scoop the filling onto each tortilla, roll up tightly and place in the pan. Top the enchiladas with the remaining salsa verde and white cheddar. Bake for 30 minutes.
5. While the enchiladas bake, combine the avocado salsa ingredients in a mixing bowl.
6. Once out of the oven, allow the enchiladas to rest for 5 minutes. Place 2 enchiladas onto each serving plate and garnish with sour cream and avocado salsa.