Easy Jalapeno Chicken Enchiladas

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  • Average
  • Average budget

Ingredients

  • corn tortillas
  • two chicken breasts
  • 1 jalapeno
  • garlic
  • black beans
  • zucchini
  • rotel (canned tomatoes with green chiles)
  • grated cheese
  • chicken broth
  • homemade or store bought enchilada sauce (i just used store bought)

Preparation

Step 1

Preheat oven to 375 F

Boil the two chicken breasts in chicken broth with a jalapeno cut in half and garlic. When chicken is cooked, shred it and discard liquid.

Step 2

Cut zucchini and saute in a little olive oil.

Step 3

In a large bowl mix shredded chicken, sauteed zucchini, black beans, and rotel

Step 4

Pour your enchilada sauce in a frying pan and heat until warm. Dip corn tortillas in sauce. Place tortilla in casserole dish and fill with chicken and zucchini mixture. Top with cheese and roll. Position seam side down. Repeat until you have used all your ingredients.

Step 5

Top enchiladas with remaining sauce (Not too much. You don't want your enchiladas soupy.) and remaining cheese.

Step 6

Bake 30-40 minutes

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