Fire-Roasted Chicken Enchiladas with Squash and Red Peppers

Today was a hectic day. I looked up from my desk after furiously working through the afternoon and it was already 4 pm . Where did the time go? Yikes, I needed to get dinner cookin’ before I headed out for 5:30 boot camp. Enchiladas it was!

Enchiladas are one of our go-to weeknight meals, and usually make it into our weekly rotation. The variations and possibilities are endless! Chicken, beef, vegetarian, seafood – it’s all good in my eyes. Since corn tortillas are naturally gluten-free* and aren’t a “funky substitute”, this pleases both Chris and I. Plus, when you are cooking for two, it makes for great leftovers that I look forward to for lunch.

This dish can be assembly a day ahead, making dinner a snap after a long day at work. It’s a complete meal with protein, carbs and lots of good veggies but I usually serve these with black beans or a green salad on the side. This recipe could easily be made into a vegetarian dish by leaving out the meat completely or substituting it with a can of black beans.

What are your favorite go-to weeknight meals?

Cuisine: American

Courses: Lunch

Description

Today was a hectic day. I looked up from my desk after furiously working through the afternoon and it was already 4 pm . Where did the time go? Yikes, I needed to get dinner cookin’ before I headed out for 5:30 boot camp. Enchiladas it was!

Ingredients

1 tsp oil
1/2 lb ground chicken (could substitute beef or use cooked, shredded chicken)
1 small onion, diced
1 small yellow squash, chopped
1 small red bell pepper, chopped
1 batch of Amy’s Homemade Gluten-Free, Sugar-Free Taco Seasoning Mix (or a packet of taco seasoning mix)
1 cup warm water
1/4 cup cilantro, chopped
1 15 oz can of fire-roasted tomatoes, salsa style (or one jar of fire-roasted salsa or enchilada sauce, if preferred)
1 cup shredded monterrey jack cheese, divided
1 cup shredded cheddar cheese, divided
8 corn tortillas
Optional Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Instructions

1
- 1. Preheat oven to 350F. Lightly grease the bottom of a 13×9 baking dish.
- 2. Heat oil in a large skillet over medium-high heat. Add chicken and onion until thoroughly cooked (onion is translucent and chicken is no longer pink), stirring occasionally.
- 3. Add squash and bell peppers and cook for additional five minutes, stirring occasionally. While veggies are cooking in skillet, mix water and taco seasoning in a small bowl. Whisk until mixture is well combined.
- 4. Add seasoning mixture to skillet and simmer until sauce thickens and most of liquid is absorbed.
- 5. Remove from heat and mix in cilantro, 1/3 cup shredded monterrey jack and 1/3 cup cheddar cheese. Stir to combine and set aside.
- 6. Pour a 1/3 cup of tomatoes (or salsa) into baking pan to coat the bottom. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
- 7. Spoon about 1/4 cup filling into each tortilla and fold over , then place into dish with seam side down. Top with remaining canned tomatoes (or salsa/sauce) and remaining cheese.
- 8. Bake uncovered in preheated oven for 15 minutes or until cheese melts. Garnish with toppings, if desired, and serve!
- Makes 8 enchiladas, Serves 4 (2 enchiladas each)

Note

Recipe Notes: For a even quicker assembly, layer the filling, cheese, tortillas and tomato/sauce in a 9×9 pan to make an “Mexican Lasagna” or casserole. Bake as directed for 15 minutes or until cheese melts.