Every time I take a picture of enchiladas, I lament that they are so un-beautiful. They really are one of my favorite foods, and it makes me sad that I can’t take a good picture of them to save my life. These enchiladas were definitely some of my favorites that I have made in a long time. Yum. I should add, to be fair, that Geoff was a little miffed that we couldn’t have just chicken and cheese in our enchiladas, and felt that I was “ruining” them by adding healthy things like vegetables to them. He showed his displeasure by leaving at least half of his vegetables on his plate, but I savored every morsel.
Chicken and Vegetable Enchiladas
1/2 pound mushrooms, chopped (I used baby bellas)
1 cup zucchini, chopped
1 small onion, chopped
1-2 jalapeños, ribbed and seeded, chopped
1 T fresh garlic, minced
1-2 cups cooked shredded chicken
1 tsp cumin
1 tsp chili powder.
salt and pepper
1 cup shredded cheddar cheese, divided
8 medium tortillas
1 small can green enchilada sauce
2 T sour cream
Preheat oven to 375. Sautee mushrooms, zucchini, onion, jalapeño, and garlic until softened and fragrant. Add chicken and stir to combine. Add cumin and chili powder, and salt and pepper to taste. Remove from heat and add 1/2 cup shredded cheese. Stir to combine.
Whisk together enchilada sauce and sour cream in a small bowl. Spread a few tablespoons of sauce in an 8×8 or 9×9 baking dish to coat the bottom. Add chicken and vegetable mixture to tortillas, and roll up, then place seam side down in baking dish. Cover with remaining enchilada sauce, and top with remaining cheese. Bake for 20-25 minutes or until cheese is melted and bubbly.