Roasted Chicken Enchiladas

I love Cinco de Mayo for its festive bright colors, celebratory spirit and…food. It reminds me a bit of the Fourth of July but the fireworks are reserved for the backyard grill or fire pit! This salute to Mexican heritage and pride is celebrated throughout the U.S. as well as regionally in Mexico and is the perfect reason to host your very own fiesta! Here’s an easy (and tasty) way to flavor up your menu in the spirit of the day.


1 roasted chicken, pulled and shredded

3 small yellow squash-cut in half, then into half moon slices

2 medium size zucchini-cut the same as the squash

1 red bell pepper, seeded and julienned

1 medium onion large, diced

Small bunch of cilantro, chopped

**taco seasoning (1 pkg of commercial seasoning can be used)

2 tablespoons of olive oil

1 small can chopped green chilies (drained)

10-ounce can fire roasted tomatoes

1/2 cup shredded cheddar cheese

1/2 cup monterrey jack cheese

12 corn tortillas


Preheat oven to 400 degrees.

In a medium bowl, combine squash, zucchini, pepper and onion.  Place on prepared baking sheet and roast in oven until vegetable edges start to turn golden brown (about 7 minutes).

Combine chicken and vegetables; then add 1 tablespoon cilantro, packaged taco seasoning mix and chopped chilies.  Mix until chicken and vegetables are evenly coated.

Place 1/3 cup chicken mixture in middle of each tortilla. Fold each tortilla to form a snug roll.

Pour fire roasted tomatoes into prepared 9 x 13-inch casserole dish (or two 8 x 8-inch baking dishes), then layer filled tortillas on top of it.

Mix cheeses and sprinkle over tortillas, then bake in oven for 10 minutes or until cheese starts to brown.

** Easy Taco Seasoning

These items are generally on hand in most cabinets, so make larger batches and keep for additional recipes.

1 tablespoon chili powder

1 1/2 teaspoon cumin

1 1/2 teaspoon paprika

1 teaspoon oregano

1 teaspoon Kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Mix all the spices together; this is enough for approximately one pound of meat (chicken or beef).

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