Zucchini-Chicken Enchiladas

Remember when we made these amazing enchiladas?  And remember how we mentioned that having shredded chicken in them would be ever better?  Yes, we tried it, and so should you.

I wanted to post a picture of them, but honestly, they look exactly like last time.  So instead, you’re going to get the step-by-step on how to make them without the picture.

I highly recommend using this shredded chicken in other meals (chicken salad anyone?).  It was delicious, and we couldn’t stop snacking on the shredded pieces.

Shredded Chicken 

2 whole chicken breasts (bone in, skin on)
1 large onion, roughly chopped
2 chipotles in adobo sauce, roughly chopped
1 tsp chili powder
1 tsp cumin
2 cups water

Cook in a crock pot for 8 hours on LOW.  Once it is finished, shred the chicken meat apart with forks.  There might be some extra chicken leftover.

How to incorporate the shredded chicken into your enchilada?

Follow the steps per the recipe.  Then, when you’re putting the zucchini into the tortillas, only add half of the amount.  Use the shredded chicken to fill up the tortilla, and then roll it up as usual.  Follow the rest of the directions as stated in the previous post (including heating the enchiladas for 20 minutes at 400°F).

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2 responses to “Zucchini-Chicken Enchiladas

  1. Pingback: Vegetarian Crumble Enchilada | Fifthfloorkitchen's Blog

  2. Pingback: Cinco de Mayo & Derby Day | Fifthfloorkitchen's Blog

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