Verde Chicken + Squash Enchiladas

I love enchiladas! My favorite have always been enchiladas with beef, a lot of cheese and red sauce. I typically save those enchiladas for a special treat when I go out to eat and have instead created these Verde Chicken + Squash Enchiladas as a healthier alternative! You can always make them vegetarian by subbing tofu for the chicken! Enjoy

Enchilada filling

Ingredients

Enchiladas

• 1 tablespoon (15 mL) of olive oil

• 1/2 teaspoon (3 mL) of salt

• 1 large zucchini (or 2 small)

• 2 yellow squash

• 1 cup (250 mL) of cooked black beans

• 1 1/2 cups (375 mL) of Green Chile Enchilada Sauce

• 1 tablespoon (15 mL) of minced garlic

• 1/2 teaspoon (3 mL) of Chile powder

• 2 chicken breast

• 8 corn or flour tortillas

• 1 cup (250 mL) of shredded white cheddar

Toppings

• 1 Avocado

• 2 limes sliced

• 1/2 cup (125 mL) of cilantro

• 1/2 cup (125 mL) of sour cream

Directions

Preheat the oven to 400 degrees

Make the enchilada filling: Combine your zucchini and yellow squash and sauté until tender. If you have an air fryer you can throw your veggies in the airfyer for 10 mins on 390 degree heat. Cook your chicken and shred. Combine your squash and chicken in a mixing bowl. Add your black beans, salt, garlic and Chile powder to your enchilada filling.

Brush your 9 x 13 pan with olive oil or cooking spray. Add 1/2 cup (125 mL) of enchilada sauce to the bottom of the pan. Fill half of your tortilla with filling and roll. Place your enchiladas seam-side down in your dish. Top with the remaining enchilada sauce. Top with cheese and bake for 20 minutes.

Remove your enchiladas from the oven and let cool for 5 minutes. Top with sour cream, avocados, and cilantro. Serve with lime slices on the side.