Chicken Enchiladas with Green Chili and Zucchini



Another recipe idea that Julie found.  These were absolutely delicious - the recipe required only a few minor adjustments.  Remember as you modify recipes - don't use low-fat or no fat dairy products.  These are not healthy - they are heavily processed.  Also shred your own cheese.  Pre-shredded cheeses that you buy contain chemicals to keep them from caking.

Ingredients:

2 cups green chili salsa (homemade or 505 brand)

1 cup cilantro (you can include the stems), finely chopped

1/2 cup organic sour cream (not lowfat or nonfat)

1 Tbl extra virgin olive oil

1/2 cup yellow onion, diced

2 cloves garlic, minced

1 1/2 cups diced zucchini or other summer squash

2 cups of cooked, shredded range-free chicken

1 tsp ground coriander

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp sea salt

1 1/2 cup grated white cheese (jack or mild cheddar)

10 - 12 organic corn tortillas (it is important to buy organic)

 

Combine green chili salsa, cilantro and sour cream.  Set aside.  In a heavy skillet (don't use one with a nonstick coating), heat olive oil and sauté the onion, garlic and zucchini.  Add chicken and spices.  Stir to combine.  Turn off heat and stir in 1 cup of the grated cheese.

 

In another dry heavy skillet, warm the corn tortillas (so they will roll without cracking).  Then in a large glass baking dish, spread a little of the green chili mixture on the bottom.  Next place some of the chicken filling into a corn tortilla, roll it up and place in baking dish.  Continue filling and rolling all tortillas, placing them side-by-side in the baking dish.  Spoon the rest of the green chili mixture on top and sprinkle on the rest of the shredded cheese.  Bake at 375 °F for about 15 minutes until cheese is melted and slightly browned.