The Recipe
Chicken and Summer Vegetable Enchiladas Verde
COOK TIME : a few secondsPREP TIME : a few seconds
From Williams-Sonoma
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 2 Tbs. vegetable oil, plus more for brushing
- 1/2 large red onion, diced
- 1 zucchini, diced
- 1 cup fresh corn kernels
- 2 oz. baby spinach, cut into 1/8-inch strips
- 1 cup cooked and shredded chicken breast
- Kosher salt and freshly ground pepper, to taste
- 5 oz. Monterey jack cheese, shredded
- 1 jar (1 lb. 9 oz.) green enchilada starter
- 12 corn tortillas, each about 6 3/4 inches in diameter
- Sour cream for serving
- Avocado slices for serving
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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