ZIPPY ZUCCHINI: Chicken, Corn, and Zucchini Enchiladas

By on August 12, 2015

When neighbours with zucchini growing in their garden offer some of the abundant squash, it’s great to know that it can go into a variety of dishes.

Here are some recipes to try that feature it as an ingredient.


Zucchini is popular in combination with other ingredients fresh from the garden. This Mexican standard can easily be made vegetarian by subsituting cooked black beans for the chicken.
If the jar of green salsa you purchase is slightly smaller than the quantity called for in the recipe, add chicken broth to make up the difference.

15 ml (1 tbsp) vegetable oil
250 g (1/2 lb) boneless skinless chicken breasts, diced
15 ml (1 tbsp) ground cumin
10 ml (2 tsp) ground coriander
1 ml (1/4 tsp) pepper
1 large clove garlic, minced
425 ml (1 3/4 cups) fresh corn kernels (2 to 3 cobs)
250 ml (1 cup) diced zucchini (about 1 medium)
175 ml (3/4 cup) diced sweet red pepper
2 green onions, sliced
500 ml (2 cups) Mexican green salsa (salsa verde), divided
8 flour tortillas (each 18cm/7 inches in diameter) or 16 tortillas (each 12cm/5 inches in diameter)
500 ml (2 cups) shredded Tex-Mex cheese
375 ml (1 1/2 cups) diced field tomatoes
125 ml (1/2 cup) chopped fresh coriander

Preheat oven to 190 C (375 F).

In a large skillet, heat oil over medium-high heat. Add chicken, cumin, ground coriander and pepper; cook, stirring, for 2 to 3 minutes. 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. Stir in green onions and 125 ml (1/2 cup) of the salsa.

Cover tortillas with paper towels and heat in microwave on high for 1 minute.

Place about 125 ml (1/2 cup) filling in the centre of each tortilla. Roll up tortillas and place seam side down in a greased 33×23 cm (13×9 inch) baking dish. Pour remaining salsa evenly over enchiladas. Top with cheese.

Bake for 25 to 30 minutes or until bubbling and golden brown.

Serve with tomatoes and garnish with chopped coriander.

Makes 4 servings.

Source: Foodland Ontario