I fully recognize that enchiladas (or at least my enchiladas) are not the most photogenic food on the planet. Especially since I hate cilantro (it’s my nemesis) and therefore refuse to use it to garnish anything. Despite their sloppy appearance, though, these enchiladas are fantastic. I’ve been making enchiladas at least 2 or 3 times a month our entire marriage, but I never got excited about them until I started making them this way. They’re not super authentic, but they taste delicious, they make great leftovers, and they freeze beautifully. I usually just make them with chicken and green chili filling, but I have an abundance of zucchini at the mo, so I decided to try something new. Here’s how I made them:
Cheesy Chicken and Zucchini Enchiladas
2 cups cooked chicken, shredded or cut into small pieces
1 medium onion
2-3 cloves crushed garlic
3-4 cups shredded zucchini
2 cups shredded cheddar or jack cheese, divided
1 small can green chilies
1/4 cup flour
12-16 whole wheat tortillas (depending on how full you like your enchiladas)
2 small cans enchilada sauce (I like green sauce)
1/4 cup sour cream
Saute onion and garlic in a large skillet until translucent. Add zucchini and cook until softened and translucent. Add chicken, 1 cup cheese, and green chilies, and stir until cheese is melted. Add 1/4 cup flour, and cook until sauce has thickened. Mix enchilada sauce with sour cream, and spread a few spoonfuls of sauce in the bottom of a baking dish. Place filling in tortillas, roll up, and place seam side down in the baking dish. Cover with remaining sauce, and top with remaining 1 cup cheese. Bake at 400 for 20-25 minutes, or until cheese is melted and sauce is bubbling.
Notes: I usually make two 9×9 pans of enchiladas, with 6-8 enchiladas each, and freeze one of them before baking. Also, I really like the whole wheat tortillas more than white tortillas in this dish because they get soft and delicious, but don’t fall apart or get mushy like corn or white flour tortillas.