Chicken and Zucchini Enchiladas
Smoky Black Beans and Mexican Rice
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 Tbsp butter
- 2 lb zucchini, halved lengthwise and quartered
- 1 onion, chopped
- 1 (8-oz) block cream cheese, softened
- 1 (14-oz) box enchilada dinner kit
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F. Cook chicken in melted butter in a large nonstick skillet over medium heat 4 minutes. Add zucchini and onion; cook 8 minutes or until tender.
- Stir in cream cheese and taco seasoning (from kit) until blended.
- Divide mixture among tortillas (from kit); roll up and place, seam sides down, in a lightly greased 13- x 9-inch baking dish.
- Pour enchilada sauce over tortillas; sprinkle with cheese. Bake 30 to 40 minutes or until bubbly.
Side Dish Ingredients
- 2 (6.4-oz) pkg Mexican rice
- 1 (15.25-oz) can black beans
- 1 tsp ground cumin
Side Dish Instructions
- Cook rice according to package directions.
- Heat beans according to package directions; stir in cumin.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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