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Thursday, August 24

Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed

28 ounces

Onions, white, diced; divided

2 large

Garlic

2 cloves

Chile pepper, dried, chipotle or ancho

1

Chili powder

1 ½ tablespoons

Oregano, dried (preferably Mexican)

1 ½ tablespoons

Cumin, ground

1 ½ teaspoons

Salt

½ teaspoon

Tortillas, corn

16

Zucchini, diced

2 cups

Corn kernels

2 cups

Cheese, cheddar, shredded

2 cups

Chicken, rotisserie 

2 cups

  1. Preheat the oven to 425°F. 
  2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
  3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
  4. Layer four tortillas over the sauce. 
  5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
  6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
  7. Spread the remaining sauce on top. 
  8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
  9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
  10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 
Recipe from Eating Well

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