Ingredients
- 8 corn tortillas
- 2 medium zucchini, diced
- 1 bell pepper, diced
- 8 ounces mushrooms, diced
- 1 onion, diced
- 1 pound ground turkey or shredded chicken
- 2 cups canned tomatoes
- 1–2 chipotle peppers in adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt, to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- 1 lime, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onions, then zucchini and bell peppers, cooking until tender. Add mushrooms and cook until softened.
- Blend canned tomatoes, chipotle peppers, garlic powder, onion powder, cumin, and salt until smooth. Simmer in a saucepan for 10 minutes.
- Assemble the enchiladas by wrapping sautéed veggies and protein in corn tortillas. Place seam-side down in a greased baking dish, then pour sauce over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
Ensure tortillas are warmed to avoid tearing when assembling. Adjust sauce consistency with chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Whole30