This enchanted Mexican-inspired dish is our absolute new favorite for 2021. There’s an unbelievable back story on how I came upon it, but let’s just say it all had a fairy-tale ending.
At first glance, the ingredient list doesn’t stand out, but the way that they come together is absolutely magical.
You just gotta trust me on this.
So the best part is that these enchanted beauties are stuffed not only with cheese and tender chicken, but also loads of chopped summer squash and zucchini. Never mind the finicky ones, every single member of our family loves this meal. You really would have no idea that it’s healthier than most enchiladas.
Now that I’ve made it a few times, I prep half for dinner and freeze the other half. This is another easy one to prepare ahead of a camping trip and heat up in the oven or portable toaster oven.
Serve it up to a happy family with a salad and rice. For a more exquisite affair, add Epcot’s extraordinary Queso Fundido as an appetizer.
The Very Best Summer Enchiladas
Ingredients
- 1 1/2 tbsp minced garlic
- 2 tbsp olive oil
- 1 cup yellow squash, finely chopped
- 1 cup zucchini, finely chopped
- 2 cups shredded rotisserie chicken
- 1 pkg mild taco seasoning mix
- 1 tsp cumin
- 2 cans Rotel tomatoes & green chilis (original) (10 oz. cans)
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend can add more
- 1 can Old El Paso enchilada sauce 15 oz.
- 2-3 tbsp El Pinto Hatch Green Chilies (medium) optional for extra spice
- 3 tbsp chopped fresh cilantro
- sour cream & guacamole
Instructions
- Preheat oven to 350 degrees. Pour enough enchilada sauce into bottom of greased (sprayed) casserole dish to cover botttom of pan uo to about 1/4 inch.
- Saute garlic and onions in the oil until soft. Add chopped zucchini and chopped squash, and cook about 10 more minutes on medium, regularly stirring.
- Stir in shredded chicken, Rotel, cumin, and taco seasoning. Simmer for about 20 minutes.
- Place 3-4 tablespoons of filling in each tortilla. Cover with cheese and roll up tortillas.
- Put tortillas in pan with seam-side down. Cover with remainig enchilada sauce and remaining cheese. Add extra cheese if you're having a bad day.
- Sprinkle hatch chilies on top for additional spice if desired. Mmmmmmmmm.
- Bake uncovered in oven for around 15 minute. Sprinkle fresh cilantro on top, and serve with homemade guacamole and sour cream.
Related: Try my Gaudy Guacamole and leave off the peaches for this dish.
