Green Chile Chicken Enchiladas with Calabacitas
 
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These Green Chile Chicken Enchiladas with Calabacitas are a staple of New Mexican cuisine. Tender shredded chicken is wrapped in corn tortillas and smothered in a vibrant green chile sauce. Paired with calabacitas (a sauté of zucchini, corn, and onion), this meal strikes the perfect balance between hearty and fresh. Rich in protein, fiber, and essential vitamins, Green Chile Chicken Enchiladas with Calabacitas delivers bold flavors and a satisfying, home-cooked feel that is perfect for weeknight dinners or casual gatherings. Bonus Alert: Packed with protein, veggies, and antioxidants. Every 2 enchiladas provide: *28 grams of Protein *5 grams of Fiber *26% of your daily Vitamin C *13% of your daily Potassium A fantastic, well-balanced meal! I love, love, love my Kyocera ceramic knife. It slices veggies so well and makes it super easy to cut meat. Plus, you never have to sharpen it and it will never get dull. One of my favorite kitchen purchases ever!
Author:
Recipe type: Entree
Cuisine: Latin
Serves: 6
Ingredients
  • 1 rotisserie chicken, shredded (15 oz)
  • 1 batch green chile sauce (see below)
  • 1 onion, diced
  • 2 Tbsp extra virgin olive oil
  • 3 zucchinis, thinly sliced
  • 1 cup corn kernels, fresh or frozen
  • 12 corn tortillas
  • 4 ounces cheddar cheese, grated
  • Green chile sauce:
  • 1 onion, minced
  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ cup flour
  • 2 8-oz cans chopped green chile
  • 2 cups chicken broth or water
  • ½ tsp baking soda
  • Garnish:
  • Cherry tomatoes
  • Cilantro
  • *Any other garnish you may like
Instructions
  1. Preheat the oven at 350°F.
  2. To make the green chile sauce, sauté the onion in a medium saucepan with olive oil over low heat for 10 minutes, stirring occasionally.
  3. Add the garlic and sauté for 2 minutes. Next, stir in the flour with a wooden spoon and cook for 2 minutes.
  4. Add the green chile and baking soda. Add chicken broth and bring to a boil. Simmer the sauce over medium heat for 15 minutes, stirring every 2-3 minutes. The sauce will thicken and may stick to the pan, so you will need to stir frequently. Turn off the heat, cover the saucepan and set aside.
  5. To make the calabacitas, put the onion into a frying pan with olive oil over low heat. Monitor to avoid burning. After 10 minutes, add the zucchini and frozen corn. Cook for 20-30 more minutes, stirring every few minutes, until onions have caramelized and the zucchinis are lightly browned.
  6. In a 9x13” glass pan, spread ½ cup green chile sauce over the bottom of the pan.
  7. In a mixing bowl, combine 1 cup of green chile sauce with the shredded chicken.
  8. Fill one tortilla at a time with a ¼ cup of the chicken-green chile mixture and roll the tortilla to close. This is the enchilada.
  9. Place rolled enchiladas in the glass pan next to each other. Pour the remainder of the green chile sauce over the top of the enchiladas. Top with grated cheddar cheese.
  10. Bake for 30 minutes in the oven until bubbling.
  11. Remove from the oven. Serve with cherry tomatoes, cilantro, and any other toppings of choice.
Nutrition Information
Serving size: 2 enchiladas + 1 cup of calabacitas Calories: 442 Fat: 20 Saturated fat: 6 Carbohydrates: 38 Sugar: 12 Fiber: 5 Protein: 28 Cholesterol: 46
Recipe by Sarah Koszyk at https://sarahkoszyk.com/green-chile-chicken-enchiladas-with-calabacitas/