To Zucchini, Mushroom, and Chicken Enchiladas

Enchiladas. A dish that is nothing short of a crowd pleaser – at least in this household. Enchiladas with a homemade sauce. Gosh you shouldn’t have, but since you did I’ll be sure to eat more than usual.

I came across what sounded like an awesome homemade red sauce for enchiladas so it inspired me to make a batch for dinner. The sauce tasted even better than I expected. I came up with my enchilada filling based off of what we had in the fridge – aka these bad boys are super versatile. Next time I am thinking black beans with veggies – going straight veg.

Zucchini, Mushroom & Chicken Enchiladas

Red Sauce: Recipe from Gimmesomeoven
2 Tbsp. vegetable or canola oil
2 Tbsp. flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken broth

1 Tbsp. olive oil
1 yellow summer squash, diced
1 zucchini, diced
1 medium/large onion (depends on how much you like onion – around here we love onion)
1/2 -3/4 cup mushromms, diced
1 cup grilled chicken, sliced thin and small (about 1 chicken breast)
1/2 cup greak yogurt, plain
salt and pepper to taste

8 flour tortillas
1/2 cup – 1 cup shredded Mexican/cheddar cheese

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
Heat olive oil in a medium sized saucepan and add the diced onion and let cook 3-5 minutes on medium low heat until translucent. Add the zucchini and squash some salt and pepper and cook for a few more minutes. Then toss in the mushrooms and cook just a few minutes more. You don’t want your veggies getting soggy – you want them to
still have a nice crunch to them for texture purposes.
While those are cooking, in a medium bowl, add together the grilled chicken and greek yogurt. Once your veggies are cooked you will mix them into the chicken and yogurt.
To assemble your enchiladas you will need a 9X13 dish and 8 flour tortillas.
Spread a thin layer of sauce on the bottom of the dish, like in the picture below.

Zucchini, Mushroom & Chicken EnchiladasThen take 1 flour tortilla and about 2 inches up from the side, lay your filling in a straight line. I lay the filling at this part, as pictured below, because it rolls the nicest. When you lay your enchiladas in the dish, make sure the seam side is down (where it can roll open again). As you add your enchiladas into the baking dish you will have to push them together, but they will fit perfectly. Repeat the roll technique with all 8 flour tortillas.

Zucchini Mushroom & Chicken EnchiladasOnce you have all 8 tortillas in the dish, spoon the rest of the sauce on top of them. Then sprinkle with a 1/2 – 1 cup of shredded Mexican cheese (put as much cheese as to your liking).

Bake at 350 for 20 minutes until the cheese is melted. These reheat really well for next day eating. They can hold up for about a week in the fridge.



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