Salsa Verde Chicken Enchiladas

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mexican
Condition: Diabetes, Gluten Free, Heart Health
Servings: 4 servings

Ingredients

  • 2-3 zucchini shredded
  • salt
  • 2 cups chicken cooked, shredded, see note below.
  • black pepper
  • 2 cups monterey jack cheese
  • 2 cloves garlic
  • 2 cups salsa verde
  • 1/2 cup Greek yogurt full fat
  • 1/4 cup cilantro chopped
  • 8 flour tortilla whole wheat, or corn tortillas for gluten free

Instructions

  • Preheat oven to 350 F. Spray 13 x 9 in casserole dish with cooking spray. Take shredded zucchini and season with salt. Allow to sit for 10 minutes, until zucchini has released liquid.
  • In a large bowl, take shredded chicken, and add in shredded zucchini, squeezing out any excess liquid before adding it into the bowl with the chicken.
  • Add 1 cup of cheese to the chicken and zucchini mixture, mix well and season with pepper to taste.
  • In a bowl, mix greek yogurt, salsa verde, garlic cloves and 3 TBSP of cilantro.
  • Heat flour tortillas in microwave for 45 sec-1 minute until warmed and pliable.
  • Take one tortilla, and place about 1/4-1/3 cup chicken zucchini mixture into the tortilla. Roll up tortilla and place seam side down in the prepared casserole dish. Repeat until all tortillas and filling are used. Pour salsa mixture over rolled up tortillas. Top with remaining 1 cup of shredded cheese.
  • Cover pan with aluminum foil and bake for 20 minutes.. Increase temperature in oven to 400 F. Remove aluminum foil and return enchiladas to oven for another 15-20 minutes until mixture is bubbly and top is browned. Allow to cool for 10 minutes and serve.

Notes

Try our salsa verde chicken recipe for the filling for the enchiladas. You can also use a rotisserie chicken!
If you wish to make this recipe ahead of time, follow instructions above through step 6. Cover casserole dish with plastic wrap, and then aluminum foil. Place in freezer for up to 3 months. When ready to bake, remove Saran Wrap and place in oven covered with aluminum foil for 40-50 minutes. Increase temp to 400 F and remove aluminum foil,  and bake until top of casserole is brown and bubbly.

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