Summer Chicken and Vegetable Enchiladas

So, notice the strange picture collage thing up top? Yup... well, you see, I forgot to take pictures of this meal with my real camera, then accidentally deleted the pictures I took with my phone, and was left with only what I put on Instagram. What can I say... it's not a typical picture for the food blog, but it gets the point across! And this meal was too good to not share!

What you can't see from my nifty collage is how good these really were. In the summer I find we eat a ton of zucchini with tomatoes and really never get sick of the combo. When I made these I also made them for a friend and she and her husband enjoyed them too. John, while eating, said, "I LOVE when you make things like this!" If you're wondering what "things like this" he means enchiladas. I guess he forgot the word haha! I have to say though, having these put me in the mood for enchiladas and I think I'll be making them again soon!

Source: Stephanie Cooks Original

Ingredients:

2 cups cooked chicken, cubed

1 zucchini, sliced thin in half moons

1 cup cherry tomatoes

1 tsp olive oil

1 tsp southwestern seasoning

1 cup shredded cheddar cheese

1 can enchilada sauce

6-8 tortillas (I used corn/flour blend)

Directions:

1- Preheat the oven to 400.

2- Place the zucchini, tomatoes, olive oil, and southwestern seasoning in an oven safe dish. Stir well. Bake 30 minutes, or until soft and tomatoes burst easily with a fork.

3- Mix veggies in with the cubed chicken. Stir in 1/2 cup enchilada sauce and the shredded cheese.

4- Spread 1/4 cup enchilada sauce on the bottom of a baking dish. 

5- Evenly spread the filling in the tortillas, wrapping. 

6- Place seam side down in the baking dish. Top with remaining sauce and additional cheese, if desired. Bake 30 minutes at 350.