These Freezer Friendly Zucchini and Chicken Enchiladas are an easy dinner recipe you can make ahead of time and freeze for quick reheating!
Can we take a minute to talk about Beyonce’s new Formation video. And how much she rocked the Super Bowl last night?
If anyone knows how I can get my body looking like hers, circle back.
Once way to start is with these Freezer Friendly Zucchini and Chicken Enchiladas I think! It’s a freezer meal that you can make on a lazy Sunday, freeze, and then bake when you’re ready. The baking process takes just minutes to assemble into a baking dish, then about 30 minutes in the oven.
I also love keeping these chicken and zucchini enchiladas in the freezer for individual portions. I’ll pluck two out of the freezer, bake them with sauce and cheese, and I’ve got a homemade dinner for one in minutes!
If you plan to make a Valentine’s Day dinner recipe, I would definitely suggest these enchiladas. They may not be the most romantic meal you can think of, but they’re budget-friendly, healthy, and truly crowd-pleasing.
I love the addition of zucchini and corn in my chicken enchiladas because it adds a veggie boost and great texture and flavor.
Top it off with some avocado, cilantro, plain Greek yogurt, or whatever else your heart desires!
Freezer meals like these Freezer Friendly Zucchini and Chicken Enchiladas will surely come in handy for those busy week nights when you don’t feel like cooking.
You know what else goes well with enchiladas (or any other meal for that matter)? Chocolate and red wine!
I had the pleasure of attending aKOHLER Original Recipe Chocolates chocolate tasting this week, and boooyyyy was that a treat. Their annual Celebration of Chocolate is just around the corner on February 19 – 21, and making the trip for The Original Buttery Terrapin is WORTH IT.
Who needs a Valentine when you have chocolate and wine? Not this girl.
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Ingredients
- 1 teaspoon olive oil
- 1 zucchini, chopped
- 2 boneless, skinless chicken breast, cooked and shredded
- 1/2 cup corn
- 1 cup onion, diced
- 2 large clove garlic, minced
- salt
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 whole wheat tortillas
- Enchilada sauce
- 1 cup shredded low fat Mexican blend cheese
Instructions
- Heat olive oil over medium-high heat. Saute garlic, onion and zucchini until soft. Add chicken, corn, salt (to taste), oregano, chili powder, chicken broth, and tomato sauce. Cook for about 5 minutes and remove from heat. Stir in 1/4 cup of the cheese.
- If you're freezing: Line a baking dish with aluminum foil. Place about 1/2 cup of the chicken mixture in each tortilla and roll. Repeat with all tortillas, and place in the baking dish. If you need multiple rows, separate them with aluminum foil. Freeze, then transfer to Ziploc freezer bags.
- When you're ready to make, preheat oven to 350 degrees F. Spoon enchilada sauce into the bottom of a baking dish. Place the enchiladas in the pan, cover with remaining enchilada sauce, and sprinkle with cheese.
- Bake for 25-30 minutes or until cheese is melted and enchiladas are hot. Enjoy!
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