Summer Veggie Chicken Enchiladas

My sister always talks about the yummy recipes she finds on Picky Palate. Well, I finally got around to checking out the site and boy am I glad I did! So many yummy recipes! I wanted to do something with seasonal veggies - prime asparagus season is coming to a close and the zucchinis are taking over-so I figured that her Skinny Chicken Vegetable Enchiladas full of asparagus, onions, and zucchini would be perfect! The thing I liked the best about this recipe, with the exception of the fresh veggies, was her homemade enchilada sauce. It. was. so. good. Here we go:

Ingredients for sauce

• 2 tbs extra virgin olive oil
• 1 sweet yellow onion, chopped*
• 3 cloves minced garlic
• 1/2 cup reduced sodium chicken broth
• 2 tbsp cornmeal
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 15 oz. can crushed tomatoes
• 1/4 cup plain greek yogurt

Ingredients for Enchiladas

2 tbsp extra virgin olive oil

• 1/2 lb or about 3 cups chopped fresh asparagus
• 1 zucchini halved and sliced
• 1 1/2 cups sliced red onion*
• 3 cups cooked shredded chicken breast
• 12 whole wheat tortillas
• 1 cup shredded cheddar cheese

Directions

• Preheat oven to 350 degrees F. 
• Heat the olive oil into a large skillet or dutch oven over medium heat. Saute your onions and garlic for 5 minutes. 

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• Add your chicken broth, cornmeal, chili powder, cumin, paprika, salt and pepper. Stir to combine. 

• Transfer this mixture plus crushed tomatoes to blender. Blend until smooth. 

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• Transfer sauce to a large bowl and stir in 1/4 cup greek yogurt. 

• Spoon about 1/2 cup sauce into the bottom of a 9×13 baking dish. Set aside.

• Heat remaining olive oil into a large dutch oven over medium heat. 

• Saute your onions, chopped asparagus and zucchini for about 5 minutes, until soft. 

• Add your cooked chicken pieces. 

• Spoon chicken and vegetables into the center of each warm tortilla (I placed mine in the oven for about 5 minutes to warm them). 

• Roll and place seam side down into your baking dish until pan is filled. 

Pour enchilada sauce over tortillas and sprinkle with shredded cheese.

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• Bake for 25-30 minutes until cheese is melted. 

These were so good right out of the oven! To be honest though, they may have been even better a day or two later!

This made about 8-10 servings. 

**The Picky Palate recipe called for 1 cup of chopped white onion in the sauce but I always like more onion so I used an entire yellow onion...I also am obsessed with sweet yellow onions and have a hard time straying from them. Also, within the enchiladas I used sliced red onions rather than more of the chopped white and I think it was a good decision!

I am definitely going to be making these again - they were fast, easy and sooooo yummy!