Categories: Mexican

Ingredients

• 2 tbsp. olive oil, divided
• 1 large sweet onion, halved and thinly sliced
• 1 1/2 cups frozen corn
• 1 small zucchini, chopped
• 1 poblano pepper, thinly sliced
• 2 cups frozen grilled chicken breast strips, thawed and chopped
• 3/4 cup green enchilada sauce
• 1/4 cup minced fresh cilantro
• 1/4 tsp salt
• 1/8 tsp pepper
• 8 flour tortillas
• 4 cups shredded Monterey Jack
• Pico de gallo and sour cream

Directions

1. Preheat oven to 400. In a large skillet, heat 1 tbsp. oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir for 8-10 minutes or until onion is tender. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.

2. Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese. Top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden bwon and cheese is melted, 7-9 minutes. Serve with pico and sour cream.

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