Super freaking easy. This recipe can easily be made vegetarian, too, by substituting the chicken for beans or another vegetarian protein of choice.



2 chicken breasts, cooked and shredded
1 cup salsa
1/4 cup water or broth
1 15 ounce can enchilada sauce
1 can green chilies
1 bell pepper, chopped
1 zucchini, chopped
1/2 onion, finely diced
8 corn or flour tortillas



  1. Preheat oven to 400 degrees.
  2. Dice and sauté the bell pepper, zucchini and onion for approximately five minutes or until tender.
  3. Shred the chicken. A pre-cooked rotisserie chicken is great.
  4. If you didn’t cook the veggies with the chicken, combine in a bowl. Add green chilis and mix.
  5. Using a 9 x9 glass baking pan, use enchilada sauce to coat the bottom of the pan about 1/4-1/2 cup.
  6. Fill tortillas with the chicken mixture and roll.  Place in sauce. Continue until the baking pan is full.
  7. Cover enchiladas with sauce (about 3/4 cup).
  8. Grate and top with cheese (optional)
  9. Bake uncovered for 15-20 minutes or until cheese is crispy and enchiladas are bubbly.