Harvest Chicken Enchiladas

As the days cool off our family enjoys more hearty comfort foods. Here is one that is very nutritious, easy, and also one you can prepare ahead of time, or take to a friend and bake later.

• Shredded chicken (I use one small whole baked chicken) 
• 1 medium sized container of plain greek yogurt
• 1 can diced green chiles
• 1 can sliced black olives
• 1/2 zucchini sliced and then cut again in half
• 1/4 cup chopped cilantro
• 1/4 cup diced spinach
• 1/2 yellow onion diced
• 2 cloves garlic diced
• 1 package organic corn tortillas (only use organic when cooking corn products since most non organic corn is genetically modified)
• Frontera enchilada sauce

*If you are not a fan of corn tortillas, spelt tortillas are a better choice than flour tortillas.

Mix shredded chicken with ingredients in mixing bowl use olive oil to grease oven safe casserole baking pan.

Scoop mixture into each tortilla and roll, lining them up side by side.

Cover with enchilada sauce, we enjoy Frontera brand made by Chef Rick Bayless (there is a green sauce that's supposed to be for shrimp tacos) but he makes a red enchilada sauce too)

VERY IMPORTANT- Cover with foil so they don't dry out. Bake at 350 for 35 minutes. The measurements are approximate, really you can't mess these up, feel free to add, subtract items. 

Enjoy, and Happy Fall! 

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Please let us hear from you in the comment bar below. Tell us your favorite Fall food!! 

Coming soon- Look out for our giveaway contest next month!!!

Comments

[Heather]

I made these for my family and they loved them! You can't tell that it's Greek yogurt and not sour cream. Yummy!

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