Chicken, Zucchini, and Black Bean Enchiladas

How to make Chicken, Zucchini, and Black Bean Enchiladas Recipe - These quick-to-prepare chicken enchiladas are great for busy weeknights. Rotisserie chicken from your grocery store can be used here, a great way to save yourself a little time from baking your own chicken. The kids can help layer the enchilada toppings over each tortilla. My boys love peeking into the oven to watch the cheese melt. Serve with Mini Bean and Cheese Burrito Cups, a bowl of tortilla chips, and Teedo’s Famous Salsa.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup sliced zucchini
1⁄2 cup finely chopped white onion
2 cups shredded cooked chicken breast
1 15-ounce can black beans, drained and rinsed
1⁄2 cup mild prepared salsa of your choice
1 1⁄4 teaspoons ground cumin
1 10-ounce can mild red enchilada sauce
1⁄2 cup sour cream
12 corn tortillas
1⁄2 cup shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the oil in a Dutch oven or medium pot over medium heat. Add the zucchini and onion and cook, stirring, until tender, about 5 minutes. Add the chicken, beans, salsa, and cumin and stir to combine. Reduce the heat to low.

3. Add the enchilada sauce and sour cream to a small saucepan over medium-low heat and stir until well combined.

4. Heat a few tortillas at a time in a microwave oven until warm, about 60 seconds. Place 1⁄4 cup of the chicken filling in the center of each tortilla. Gently roll and place seam side down in the prepared baking dish. Continue filling and rolling until all 12 tortillas are used. Sprinkle the remaining chicken and vegetables over the rolled tortillas, then pour the warm enchilada sauce over the top. Sprinkle with the cheddar cheese, then bake for 25 to 30 minutes, until the cheese is melted and beginning to brown. Remove and let cool for 5 minutes before serving.