Chicken, Corn and Zucchini Enchiladas

Yields: 4 Servings

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 8 oz (250 g) boneless skinless Ontario Chicken Breasts, diced
  • 1 tbsp (15 mL) ground cumin
  • 2 tsp (10 mL) ground coriander
  • 1/4 tsp (1 mL) pepper
  • 1 large clove Ontario Garlic, minced
  • 1-3/4 cups (425 mL) fresh Ontario Corn Kernels (2 to 3 cobs)
  • 1 cup (250 mL) diced Ontario Zucchini (about 1 medium)
  • 3/4 cup (175 mL) diced sweet Ontario Red Pepper
  • 2 Ontario Green Onions, sliced
  • 2 cups (500 mL) Mexican green salsa (salsa verde)
  • 8   7-inch (18 cm) flour or sixteen 5-inch (12 cm) corn tortillas
  • 2 cups (500 mL) shredded Tex Mex cheese
  • 1-1/2 cups (375 mL) diced Ontario Field Tomatoes
  • 1/2 cup (125 mL) chopped fresh Ontario Coriander

Directions

  1. In large skillet, heat oil over medium-high heat. Add chicken, cumin, coriander and pepper; cook, stirring, for 2 to 3 minutes.
  2. Add garlic, corn, zucchini and red pepper; cook, stirring occasionally, for 3 to 5 minutes, or until chicken is lightly browned and vegetables are slightly softened.
  3. Stir in green onions and 1/2 cup (125 mL) of the green salsa.
  4. Cover tortillas with paper towels and heat in microwave on High for 1 minute.
  5. Place about 1/2 cup (125 mL) filling in middle of each tortilla. Roll up tortillas and place seam side down in greased 13- x 9-inch (3 L) baking dish.
  6. Pour remaining salsa evenly over the enchiladas.
  7. Top with shredded cheese. Bake in 375ºF (190ºC) oven for 25 to 30 minutes or until bubbling and golden brown.
  8. Serve garnished with tomatoes and coriander.
Source:  http://www.ontario.ca/foodland/recipes/chicken-corn-and-zucchini-enchiladas
[printfriendly]