25 Minute Chicken & Veggie Enchiladas

These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes.

Ingredients:

2 tablespoons canola oil

1 ½ cups chopped zucchini

1 ½ cups chopped yellow squash

½ cup chopped yellow onion

1 teaspoon minced garlic

1 ½ cups shredded, cooked chicken breast (about 4 1/2 oz.)

½ cup shredded, cooked chicken thigh (about 1 1/2 oz.)

⅝ teaspoon kosher salt

½ teaspoon black pepper

4 ounces Monterey Jack cheese, shredded (about 1 cup), divided

8 (6 inch) corn tortillas

Cooking spray

½ cup bottled salsa verde

Fresh cilantro leaves

Directions:

Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash, and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic and cook 1 more minute. Add chicken, salt, pepper, and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat and cover to keep warm.

Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each tortilla; fold tortilla around filling, and place, seam side down, in a lightly greased (with cooking spray) 11- x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.