Photo: Lily Banse
Chicken and Summer Vegetable Enchiladas Verde
12 ingredients
Serves 6.
openrecipes
This recipe features our favorite summer vegetables, but feel free to swap in others as you wish. For a vegetarian version, substitute 1 cup of additional vegetables for the chicken.
Estimated Nutrition (whole recipe, rough)
1027
Calories
68g
Protein
54g
Fat
77g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Enchilada | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes