Ingredients
Equipment
Preparation
- Season chicken with paprika, ground cumin, and chili powder. Bake/prepare as desired, then shred it with a fork
- Cut the summer squash, bell pepper, and spinach into small pieces.
- Add 1/2 cup of salsa, squash, bell pepper, spinach, and ~4oz tomato paste to a pan on the stove over low-medium heat.
- Let the veggies soften, then add the yogurt and shredded chicken to the pan.
- Season the dish with more paprika, ground cumin, and chili powder as desired.
- Preheat the oven to 350F.
- Dampen each tortilla with a splash of water and microwave for ~10 seconds, then stuff each tortilla with chicken and veggie mix.
- Roll up each tortilla and place them fold-side down in the glass baking dish.
- In a small bowl, mix ~3oz tomato paste with 1/2 cup salsa. Add the mix on top of the tortillas.
- Bake the enchiladas for 10 minutes.
- Top them with diced tomatoes, fresh cilantro, yogurt/sour cream, sliced avocado, and fresh lime.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Try this with any of your favorite veggies! Use any bell pepper, onion, carrots, zucchini, cauliflower, or mushrooms.
- Substitute chicken breast for any protein you prefer. You can try pork, beef, tofu (contains soy), tempeh (contains soy), or any others.
- Replace yogurt (may contain dairy) with sour cream (contains dairy).
- Use greek yogurt for a protein boost!