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You are here: Home / Recipes / Main Dishes / Chicken and Summer Squash Enchiladas

Chicken and Summer Squash Enchiladas

May 1, 2017 By Shannah Coe 6 Comments

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.

Chicken and Summer Squash Echiladas

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.

Chicken and Summer Squash Enchiladas Chicken and Summer Squash Enchiladas

Chicken and Summer Squash Enchiladas

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

Chicken and Summer Squash Enchiladas
2017-05-01 01:12:48
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Ingredients
  1. 6 flour tortillas
  2. 3/4 cup cooked jasmine rice
  3. 1 cup cooked, shredded chicken
  4. 3 cloves garlic, minced
  5. 1 poblano pepper, diced
  6. 1 yellow squash, diced
  7. 1 zucchini, diced
  8. 4-5 tomatillos, diced
  9. 1 Tbsp oil
  10. 1/4 cup sour cream
  11. 1 Tbsp lime juice
  12. 1/2 cup grated Mexican cheese
Spice Blend
  1. 1/2 tsp ancho chile powder
  2. 1/2 tsp smoked paprika
  3. 1/2 tsp garlic powder
  4. 1/2 tsp ground cumin
  5. 1/2 tsp Mexican oregano
Let's Make It
  1. Preheat oven to 425 degrees. Spray a 9x13 casserole dish with nonstick cooking spray.
  2. 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.
  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.
By My Suburban Kitchen
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: 30 Minutes or Less, Casseroles, Cooking, food, Main Dishes, Recipes

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Comments

  1. Helen at the Lazy Gastronome says

    May 7, 2017 at 7:04 pm

    Looks delicious! Thanks for sharing on the What’s for Dinner link up!

    Reply
  2. Christine says

    May 10, 2017 at 8:22 am

    I love Mexican food, so this makes me want to drop by for dinner 🙂 Thanks for sharing this at the Dishing It & Digging It Link party. Hope you had fun.

    Reply
  3. Marilyn Lesniak says

    May 10, 2017 at 9:45 pm

    Thank you for sharing your wonderful post at #OverTheMoon. I look forward to what you will share next week! Like someone in person today! We hope you’ll come back again next Sunday when we open our doors at 6:00 PM EST. Pinned and tweeted!

    Reply
  4. Beth says

    May 11, 2017 at 8:42 am

    Oh.m y! That looks delicious! Thanks for sharing!

    Reply
  5. Miz Helen says

    May 16, 2017 at 1:57 pm

    We will love these awesome enchiladas! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
    Miz Helen

    Reply

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  1. 12 Delicious Chicken Recipes To Try Now - The How-To Home says:
    February 24, 2022 at 4:21 pm

    […] Chicken and Summer Squash Enchiladas from My Suburban Kitchen […]

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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