Large pile of shredded zucchini (about 8-10 C?)
2 C cooked cubed chicken (optional)
can of diced chiles
1 chopped onion
garlic
2 C pepper jack cheese, shredded
1 large can (28 oz) Las Palmas green chile enchilada sauce (mild)
Saute onion and zucchini til a little soft. Scoop into tortillas, lay them in a casserole dish (or 2). Pour sauce over them, then top with cheese. Bake at 350 for 15 min.
This looks so yummy! We will have to try it!
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