Using leftover cooked chicken, this meal is ready to eat in 30 minutes!
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Yield: Serves 3 (2 enchiladas each)
Preparation Time: 10 min; Cook Time: 20 min; Total Time: 30 min
Preheat oven to 400 degrees F.
In a small bowl, combine chicken, 1/2 cup cheese, 1/2 cup sour cream, zucchini and jalapenos.
Place tortillas on a plate and warm in microwave for 20 seconds until soft.
Pour 1/2 cup taco sauce in bottom of 10 x 6 -inch baking dish.
Spread 1/4 cup chicken mixture down the center of each tortilla. Roll up; place seam-side down in baking dish. Pour remaining 1 cup taco sauce over tortillas; spread to cover evenly. Sprinkle with remaining 1/2 cup cheese.
Bake for 20 minutes or until cheese is melted and filling is hot.
Top with remaining 1/4 cup sour cream. Sprinkle with fresh cilantro.
Please note that some ingredients and brands may not be available in every store.