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Mexican-Style Chicken and Zucchini Enchiladas - A Fresh, Comforting Weeknight Favorite

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 2 medium zucchinis, halved lengthwise and thinly sliced into half-moons
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (or smoked paprika for a milder option)
  • 1/2 teaspoon dried oregano (preferably Mexican oregano)
  • 1 tablespoon olive oil or neutral oil
  • 1 cup red enchilada sauce (plus more for serving; use your favorite brand or homemade)
  • 8–10 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheese (Monterey Jack, Oaxaca, or a blend)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1/2 lime, plus extra wedges for serving
  • Salt and black pepper, to taste
  • Cooking spray or a little extra oil, for the baking dish
  • Optional toppings: sliced avocado, sour cream or Mexican crema, extra cilantro, thinly sliced red onion

Method
 

  1. Prep your pan and oven: Heat the oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish. Spoon 2–3 tablespoons of enchilada sauce into the bottom and spread it thinly to prevent sticking.
  2. Sauté the aromatics: In a large skillet over medium heat, warm the oil. Add onion and a pinch of salt. Cook for 3–4 minutes until translucent. Stir in garlic and jalapeño (if using); cook 30 seconds until fragrant.
  3. Cook the zucchini: Add the zucchini, cumin, chili powder, and oregano. Cook 4–6 minutes, stirring occasionally, until the zucchini softens but still has a little bite. Season with salt and pepper.
  4. Add the chicken and sauce: Stir in the shredded chicken and about 1/3 cup of enchilada sauce to moisten the mixture. Warm through for 1–2 minutes. Turn off the heat and add the lime juice and half the cilantro. Taste and adjust seasoning.
  5. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or briefly heat them in a dry skillet. Keep covered to stay pliable.
  6. Fill and roll: Place a tortilla on a work surface. Spoon 2–3 tablespoons of the chicken-zucchini filling down the center. Sprinkle with a little cheese. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
  7. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Use just enough to coat; you don’t want a soup. Sprinkle the rest of the cheese on top.
  8. Bake: Bake uncovered for 15–18 minutes, until the cheese is melted and bubbling and the edges are lightly golden.
  9. Finish and serve: Let the enchiladas rest for 5 minutes to set. Garnish with the remaining cilantro and any extra toppings you like. Serve with lime wedges.