Recipes Main Courses Poultry and Game Chicken and Summer Vegetable Enchiladas Verde

Chicken and Summer Vegetable Enchiladas Verde

Chicken and Summer Vegetable Enchiladas Verde is rated 4.8 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6

This recipe features our favorite summer vegetables, but feel free to swap in others as you wish. For a vegetarian version, substitute 1 cup of additional vegetables for the chicken.

Ingredients:

  • 2 Tbs. vegetable oil, plus more for brushing
  • 1/2 large red onion, diced
  • 1 zucchini, diced
  • 1 cup fresh corn kernels
  • 2 oz. baby spinach, cut into 1/8-inch strips
  • 1 cup cooked and shredded chicken breast
  • Kosher salt and freshly ground pepper, to taste
  • 5 oz. Monterey jack cheese, shredded
  • 1 jar (1 lb. 9 oz.) green enchilada starter
  • 12 corn tortillas, each about 6 3/4 inches in diameter
  • Sour cream for serving
  • Avocado slices for serving

Directions:

Preheat an oven to 350°F.

In a large nonstick sauté pan over medium heat, warm the 2 Tbs. oil. Add the onion and cook, stirring occasionally, until it begins to soften, about 4 minutes. Add the zucchini and corn and cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes. Fold in the spinach and chicken, and season with salt and pepper. Transfer to a bowl and let cool for about 10 minutes. Stir in all but 1 cup of the cheese.

Pour 1/2 cup of the enchilada starter into a 9-by-13-inch baking pan and spread evenly.

Brush both sides of the tortillas lightly with oil. Stack 6 of the tortillas on a large microwavable plate and cover with damp paper towels. Microwave on high for 1 minute. Place 1/4 cup of the chicken-vegetable mixture along one edge of a tortilla and roll it up. Place the enchilada, seam side down, in the prepared pan. Repeat with the remaining tortillas and filling, heating the remaining tortillas in the same manner and arranging the enchiladas so they line up snugly in the pan. Pour the remaining enchilada starter on top of the enchiladas and sprinkle evenly with the remaining 1 cup cheese.

Transfer the pan to the oven and bake until the filling is warmed through and the cheese is melted, about 30 minutes. Serve with sour cream and avocado slices. Serves 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from A favorite Every time I make this for guests I am asked for the recipe. It is our favorite enchilada dish. I use chicken tenders or chicken breasts and cook them in the green enchilada sauce in my Allclad crock pot for a few hours. This way I can start things earlier in the day. The chicken really absorbs the flavor and is super tender. When ready to prepare, I follow all the instructions and just add the cooked shredded chicken to the vegetable mixture before assembling the enchiladas. I also use the "Homemade style" of corn tortillas from my local grocery store. They are more tender than most corn tortillas.
Date published: 2017-01-15
Rated 5 out of 5 by from Boyfriend requests these a lot!! These enchiladas are SO GOOD and pretty easy to make. They're light, healthy, delicious, and you can vary the ingredients to your liking. A few changes I've made: I use one can of whole corn instead of cooking up a fresh ear. It saves a lot of time and tastes great. Secondly, the recipe does not call for enough cheese. Buy some more shredded. (I use all monterrey jack for inside the enchiladas, and some mixed mexican on top.) I use a bit more chicken and zucchini than it calls for, which has turned out well. Lastly and most importantly-- get larger tortillas. About 8-10 inch size. These will roll up much more easily than the small size they call for.
Date published: 2015-03-05
Rated 5 out of 5 by from Absolutely perfect enchiladas! I've eaten/made enchiladas all my life...&, I LOVE this recipe! The tortilla prep is perfect - keeps them light but pliable sans microwaving them w/just enough oil so they don't sog in the sauce. The mixture of chicken (a use for the last of that rotisserie chicken!) and veggies keeps it light and is a delicious variation on the more traditional version; the green sauce is bright and fresh ( but, won't lie: I also made variations of this recipe using red sauce, varied the type of cheese, & some variation of the filling mixture..all GREAT). The prep of cooking the veggies before filling the tortillas decreases moisture so they won't sog the tortillas either and the tepid-to-warm temperature of the filling helps makes the whole thing bake up pronto. I highly recommend this recipe; + most reasonable tweaks you might make that keep the original premise of the recipe in mind (light, pre-cooked filling mixing veggies, cheese and cooked meat....or not) should work. Cudos to the WS kitchens.
Date published: 2012-08-14
Rated 5 out of 5 by from Great for a crowd! I made this for a Sunday lunch and it was a big hit. I was worried that people wouldn't fill up on the enchiladas alone but everyone seemed satisfied! I had to use red enchilada sauce as the grocery store didn't have green. It still was very tasty! I also pre-cooked a few chicken legs and tore up the meat to use. Wonderful combination of flavours and textures. I would definitely recommend! It took me around 1 hour 20 min to prepare, including tearing the chicken off of the pre-cooked chicken. Enjoy!
Date published: 2012-06-26
Rated 4 out of 5 by from Great dinner This recipe was tasty and easy to prepare. I did make a few changes. I used chopped rotisserie chicken to save time and subbed in flour tortillas and red enchilada sauce because of family preference. I also warm my tortillas in a hot frying pan prior to adding the filling to make them crispy. I think this will be a hit with my young nieces. The corn gives the dish a sweet flavor.
Date published: 2012-06-19
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