Chicken and Summer Squash Enchiladas
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Can you believe it is May? I am super excited for the warmer weather and longer days. Of course, being that I love Mexican food, I am also really excited for Cinco de Mayo too. This year, we will be having tons of our favorites like sangria, chips, salsa, and guacamole. For dinner, I will be making chicken and summer squash enchiladas.
I love these enchiladas because they take advantage of the fresh summer produce that is available during the month of May. I used both zucchini and yellow squash in my enchiladas but you can choose just one if you prefer.
Ingredients for Chicken and Summer Squash Enchiladas:
6 flour tortillas
3/4 cup cooked jasmine rice
1 cup cooked, shredded chicken
3 cloves garlic, minced
1 poblano pepper, diced
1 yellow squash, diced
1 zucchini, diced
4-5 tomatillos, diced
1 Tbsp oil
1/4 cup sour cream
1 Tbsp lime juice
1/2 cup grated Mexican cheese
Spice Blend:
1/2 tsp ancho chile powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp Mexican oregano
Let’s Make It:
1. Preheat oven to 425 degrees. Spray a 9×13 casserole dish with nonstick cooking spray.
2. In a medium pan, heat 2 tsp oil over medium high heat. Add tomatillos and garlic. Season with salt and pepper. Cook for 1-2 minutes. Add 1 1/2 Tbsp water and cook for 8-10 minutes, smashing tomatillos during cooking. Remove from heat and stir in 1/4 cup sour cream and 1 Tbsp lime juice.
3. In a medium skillet, heat 2 tsp oil of oil over medium heat. Add squash, zucchini, poblano pepper and all of the spices. Cook, stirring frequently, for 5-7 minutes.
4. In a medium bowl, combine rice, cooked squash mixture and shredded chicken. Stir well.
5. Spoon a small amount of the tomatillo sauce into the bottom of the prepared pan. Divide rice mixture between tortillas and roll each one up and place in prepared baking sheet. Pour remaining tomatillo sauce on top of tortillas. Sprinkle cheese on top.
6. Bake in preheated oven for 15 minutes. Remove from oven and top with chopped cilantro if desired.
What are you planning to make for Cinco de Mayo?
Essential Items for This Recipe:
9×13 baking dish // Medium Saucepan // Medium Skillet // Chef’s Knife // Cheese Grater
- 6 flour tortillas
- 3/4 cup cooked jasmine rice
- 1 cup cooked, shredded chicken
- 3 cloves garlic, minced
- 1 poblano pepper, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 4-5 tomatillos, diced
- 1 Tbsp oil
- 1/4 cup sour cream
- 1 Tbsp lime juice
- 1/2 cup grated Mexican cheese
- 1/2 tsp ancho chile powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
- Preheat oven to 425 degrees. Spray a 9x13 casserole dish with nonstick cooking spray.
- In a medium saucepan, heat 2 tsp oil over medium high heat. Add tomatillos and garlic. Season with salt and pepper. Cook for 1-2 minutes. Add 1 1/2 Tbsp water and cook for 8-10 minutes, smashing tomatillos during cooking. Remove from heat and stir in 1/4 cup sour cream and 1 Tbsp lime juice.
- In a medium skillet, heat 2 tsp oil of oil over medium heat. Add squash, zucchini, poblano pepper and all of the spices. Cook, stirring frequently, for 5-7 minutes.
- In a medium bowl, combine rice, cooked squash mixture and shredded chicken. Stir well.
- Spoon a small amount of the tomatillo sauce into the bottom of the prepared pan. Divide rice mixture between tortillas and roll each one up and place in prepared baking sheet. Pour remaining tomatillo sauce on top of tortillas. Sprinkle cheese on top.
- Bake in preheated oven for 15 minutes. Remove from oven and top with chopped cilantro if desired.
