This enchilada recipe did take a bit longer for me to make but that was because I didn’t have any leftover, precooked chicken. If I were to make this again, I’d add it to the menu when I had some leftover chicken to use or maybe after buying a yummy Costco rotisserie chicken. That would definitely be a time saver.
To save time on chopping the zucchini, I used my veggie chopper. Such a handy tool for saving some serious time on food prep. This chopper comes with three different sized chopping plates so it can be used for prepping a variety of foods.
One other thing to note…this dish, as I made it, was not pretty…but it could be (thank goodness it tasted delicious, I guess looks can be deceiving :)). I have yet to find a white corn tortilla that I love that holds up. I warmed them but they were still breaking…ugh! My family prefers white corn so if anyone has a favorite brand, please pass it on. I need help in this department!
Substitutions/Additions for Chicken & Veggie Enchiladas:
- decreased oil to 1 tablespoon and used avocado instead of canola oil
- didn’t have yellow squash so used 3 cups of zucchini instead of 1 1/2
- only used chicken breast instead of breast and thigh combo
- used a combo of sharp cheddar and mozzarella cheese instead of Monterey Jack
Tips for making Chicken & Veggie Enchiladas:
- Be sure you have a pan that is broiler safe…I realized I didn’t so ended up using a jelly roll baking pan. Not ideal but it worked!
RECIPE: 25 Minute Chicken & Veggie Enchiladas
Effort: Quick & Easy
Time: 25 minutes
Kids Comments: Really Good!
Make it Again: Yes…love the addition of the veggies 🙂
