Ingredients and Substitutions
Corn Tortillas – flour will also work, but I prefer corn for the flavor and that it’s a whole grain (and it’s more traditional for enchiladas).Cooked chicken – rotisserie, leftover roast chicken, grilled chicken, poached chicken… any cooked chicken you have will work here (dark meat or a combo of dark and light will be tastiest). I usually cook a whole chicken in a slow cooker for recipes like this.Zucchini – or summer squash.Salsa Verde – store-bought works great, but you can make homemade salsa verde if you like. You may see it labeled as green salsa or tomatillo salsa at the store. Any kind will work.Shredded cheese – I used Monterey Jack, but any melting Mexican-style cheese or blend will work.Cilantro and onion – optional, for a garnish.
How to make Green Chicken Enchilada Casserole
Other Enchilada and Enchilada Casserole recipes
Sweet Potato and Black Bean EnchiladasVegetarian Enchiladas VerdesChicken Spinach Enchiladas VerdesChicken and Corn Enchilada CasseroleChipotle Enchilada Sauce
Other Zucchini Recipes
Chicken and Zucchini MeatballsCorn and Zucchini RisottoMexican Roasted ZucchiniShrimp and Zucchini FrittersZucchini Ribbon Salad
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious! Zucchini is added to this chicken enchilada casserole recipe not only for added nutrition from hidden veggies, but for its beautiful green color and melt-in-your-mouth texture. You’ll want to remove as much water from the zucchini as possible before assembling – I’ll go over how to do that in this post. It’s a cinch! Be sure to check out the video for this recipe as well, in the recipe card at the bottom. Let’s get to it!
