Chicken, corn and zucchini enchiladas

By AnnieMro

You can substitute black beans for chicken to make a vegetarian version

Ingredients

• 1 tbsp vegetable oil
• 8 oz diced cooked chicken or 1 can black beans
• 1 tbsp cumin
• 2 tsp ground coriander
• 1/4 tsp pepper
• 1 large clove garlic, minced
• 1 3/4 cups frozen corn
• 1 cup diced zucchini
• 3/4 diced sweet red pepper
• 2 green onions, sliced
• 2 cups salsa verde or salsa
• 8 x 7" flour tortillas or 16 x 5" corn tortillas
• 2 cups shredded Tex-Mex cheese
• 1 1/2 cups diced field tomatoes
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

In a large skillet, heat oil over med-high heat. Add spices, pepper, garlic, corn and zucchini. Cook 5-7 mins., stirring occasionally until softened. Add diced chicken and stir in green onions and salsa.

Cover tortillas with paper towel and microwave on high for 1 min.

Place about 1/2 cup (or 1/4 cup for corn) filling in the middle of each tortilla. Roll up and place seam side down in greased 13 x 9" baking dish. Pour remaining salsa over top. Top with shredded cheese. Bake in 375F oven for 25-30 mins until bubbling and golden brown. Serve garnished with tomatoes and cilantro.