Tex-Mex food is always in season in Dallas, along with being super easy to make using some shredded rotisserie chicken, these enchiladas also have delicious seasonal vegetables!
Ingredients:
Avocado oil
1/2 red onion, diced
2 garlic cloves, minced
2 zucchini, sliced lengthwise and cut into half-moons
2 yellow squash, sliced lengthwise and cut into half-moons
2 tablespoons of taco seasoning
1/2 cup of pico de gallo (since this is an easy-breezy recipe, buy it premade)
2 chicken breasts, shredded (I removed the skin and shredded a rotisserie chicken that I picked up at the store)
2 ears of corn, kernels stripped
1 can of black beans, drained and rinsed
1/2 - 1 cup of Mexican blend shredded cheese, with some extra to sprinkle on top
1 can of enchilada sauce (either green or red works here!)
10 tortillas
Salt & pepper
4 tablespoons of cilantro, chopped
1/2 of a lime, cut into slices for garnish
1/2 of an avocado, diced
Directions:
Preheat the oven to 375 degrees.
In a large skillet over medium heat add a tablespoon of avocado oil. Once shimmering add red onions with a pinch of salt. Once translucent add the garlic, zucchinis, yellow squash, and taco seasoning. Stir occasionally.
Once the veggies are soft, add the pico de gallo, chicken, corn, black beans, cheese, and 1/3 of the enchilada sauce. Stir to combine and remove from heat.
Pull out a casserole dish and pour 1/3 of the enchilada sauce on the bottom of the pan. Fill each tortilla with a hearty scoop of the filling, roll the tortilla and place it in the dish seam side down. Continue until you are out of space in the dish, then pour the remaining sauce over the tortillas and top with more cheese.
At this point, you can store it in the fridge until you're ready to cook or cook immediately. Place the dish in the oven and cook until warm and the cheese is bubbling, about 35-40 minutes.
Top with fresh cilantro, a squeeze of lime, and diced avocado. Enjoy!