Chicken Zucchini Enchiladas

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:

1. Preheat oven to 350 degrees
2. Cook chicken until internal temperature reads 165
3. Dice zucchini and saute until soft
4. Combine chicken, zucchini, and hatch chiles
5. 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
6. Lay tortillas on a flat surface
7. Spoon in ⅓ – ½ cup mixture into tortillas as to not overpack them
8. Place in a 9×13 baking dish and top with sauce and shredded cheese
9. Bake until cheese is melted, about 20 minutes