These enchiladas are YUMMYYYY! Plus, they are fun to make and are a great weeknight staple (with almost all of the ingredients available at Trader Joe’s) – so give them a whirl!
JCC Weeknight Enchiladas
Ingredients
- 1 package chicken breast tenders, approx. 1 lb
- ¾ 12 oz. jar Trader Joe's salsa verde, or other salsa verde
- 1 4 oz can Trader Joe's fire roasted green chilis
- 1 12 oz. bottle Trader Joe's enchilada sauce, or other enchilada sauce
- 1 cup grated zucchini, squeezed of excess water
- ¼ cup fresh cilantro, chopped, plus more for topping
- 7-8 flour tortillas
- approx. 1 cup shredded Mexican cheese
- ¼ cup queso fresco
- ⅛ cup pepitas, roasted and salted preferred
Instructions
- Preheat the oven to 375 degrees.
- Heat a cast iron skillet over medium high heat and add the chicken pieces. Sprinkle the chicken lightly with salt and pepper, then cook until the pieces are cooked through.
- Turn off the heat and, using two forks, shred the chicken in the pan. Return to medium heat and add the fire roasted green chilis, grated zucchini, chopped cilantro, and three-quarters of the bottle of salsa verde. Mix well and cook for another 5 minutes or so.
- Prep for rolling the enchiladas by setting out your baking dish and a cutting board. Dump the enchilada sauce into another pan or deep plate, and have the chicken and tortillas close by.
- Dip each tortilla into the enchilada sauce, then add 2-3 spoonfuls of filling, about 3-4 tablespoons each. Sprinkle shredded cheese on top of the filling, roll the tortilla up tightly, and set each enchilada in the baking dish.
- Spoon the leftover enchilada sauce over the enchiladas, then sprinkle the tops with more shredded cheese. Bake at 375 for about 15 minutes, until the cheese is melted and the sauce is bubbling.
- Sprinkle with crumbled queso fresco, chopped cilantro, and pepitas, and serve immediately.
