These enchiladas are sure to be a weeknight hit and great as lunch the next day.
What You Need
- 1 lb. Chicken Breast
- 4 Medium Zucchini
- 1, 4oz can Hatch Green Chiles
- 2 Tbsp. Canned Chipotles in Adobo sauce
- 1, 15oz Can Rotel
- 8 Whole Wheat Low Carb Tortillas
- 1 lb. Cheddar Cheese, shredded
- Optional toppings: pico de gallo, salsa, lettuce, greek yogurt, jalapenos, cilantro
How It’s Made:
- Preheat oven to 350 degrees
- Cook chicken until internal temperature reads 165
- Dice zucchini and saute until soft
- Combine chicken, zucchini, and hatch chiles
- In a blender combine rotel and 2 chipotles in adobo and pulse until smooth. If you desire a more smoke and heat add 1 chipotle at a time until desired flavor is reached
- Lay tortillas on a flat surface
- Spoon in ⅓ – ½ cup mixture into tortillas as to not overpack them
- Place in a 9×13 baking dish and top with sauce and shredded cheese
- Bake until cheese is melted, about 20 minutes
