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Chicken and Zucchini Enchiladas

Aka Effortless Enchiladas! These are uncomplicated yet incredibly delicious. I wrote the recipe for 4 using only half of a rotisserie chicken because I find myself with half of one all the time. The girls love chicken wraps in their lunch boxes and a Whole Foods rotisserie chicken is almost always in our refrigerator. I’m the only one who ever eats leftovers in our house so I’ve been working on making smaller meals that don’t have tons leftover. This would be very easy to double if you are feeding a crowd.



What you need:


1 small yellow or sweet onion

1 zucchini, chopped into bite sized pieces

1/2 of a rotisserie chicken, shredded

1/2 tsp of cumin

1/2 tsp of chili powder

Salt and pepper

smidgen of garlic powder

15.5 oz Red Enchilada Sauce (I like Hatch brand or 365)

8 oz of shredded Colby Jack cheese

6 corn tortillas, I love our local brand Ula blue corn tortillas

Fresh cilantro for serving


Begin by finely chopping the onion and zucchini and adding to a sauté pan with a little oil or butter and add a pinch of salt and pepper. Cook over medium heat for 10 minutes stirring occasionally while the vegetables soften. Add the spices and stir to combine to cooking for another minute while the spices release their flavors. Now add the shredded chicken, 1/4 cup of the enchilada sauce, and 1/3 of the cheese. Stir to combine and turn off the heat. In a 9x9 baking dish pour just enough of the enchilada sauce to cover the bottom of the pan. Place one layer of tortillas on top of the sauce in the pan. Cut to fit if necessary, they don’t need to overlap. Then spread out the chicken mixture evenly on top of the tortillas. Add a second layer of tortillas and then pour the remaining enchilada sauce on the top. Sprinkle the remaining cheese on top of that and bake at 400° for about 20 minutes or until the cheese is bubbling and golden brown on top. Allow to cool for 5-10 minutes so the cheese coagulates and you can slice it easily. Serve with fresh cilantro on top. SO Good!





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