Chicken & Vegetable Enchiladas

After looking at about 50 enchilada recipes, I gave up and decided to make up my own recipe because I wanted them to be healthy and full of vegetables...they turned out delicious!!!
 

2 tbsp vegetable oil

½ red onion, finely chopped

1 chopped yellow squash

1 chopped zucchini

2 garlic cloves, crushed/chopped

1 bag fresh baby spinach

1- 4 oz can fire roasted diced green chile (you can get these at trader joes)

1- 28oz can diced tomatoes

Shredded chicken from rotisserie chicken (about 2 cups)

2 tsp cumin

½ tsp chili powder

1- 8 oz can enchilada sauce

Shredded Mexican blend cheese (about 2 cups or as much as you like)

1 small can chopped black olives

12 corn tortillas

Sauté the onions, yellow squash, zucchini and garlic in the oil and season with salt and pepper.  Add the cumin and chili powder.  When the onions begin to get translucent, add the spinach, chicken, diced tomatoes and green chilies.  Simmer on low for 5 minutes.

*Optional: In the meantime, spray each tortilla with olive oil spray and heat on the grill for about 30 seconds per side and lightly salt.  This isn’t necessary, but we always do this when we make tacos, etc. because it makes the tortillas so tasty!  If you don't do this, microwave the tortillas for a few seconds so they are more pliable. 

Spread about ¼ cup of the enchilada sauce on the bottom of a 9x11 casserole dish.   Place a couple spoonfuls of the chicken mixture onto each tortilla, roll and place very close together in the casserole dish.  Top with remaining enchilada sauce.  Top with shredded cheese.  Top with a handful of chopped olives.

Bake on 350 for 15-20 minutes.

*If you want to make these vegetarian, just take out the chicken and add black beans and corn!

This is the amount of onion, squash and zucchini I used...

Once all the ingredients are mixed together...

Cover the bottom with enchilada sauce...

Before the enchilada sauce, cheese and olives...