![['Close-up of a plate featuring 25-Minute Chicken & Veggie Enchiladas with vibrant vegetables and melted cheese.', 'Side view of cheesy chicken and veggie enchiladas, garnished with fresh cilantro on a rustic wooden table.', 'Juicy 25-Minute Chicken & Veggie Enchiladas served with a side of salsa verde, showcasing colorful ingredients.', 'A mouthwatering dish of chicken and veggie enchiladas, highlighting the texture of corn tortillas and melted cheese.']](https://timetocooks.com/wp-content/uploads/2026/08/25-minute-chicken-veggie-enchiladas_1_U1-300x300.webp)
25-Minute Chicken & Veggie Enchiladas
A quick and flavorful dish combining tender chicken, fresh vegetables, and melted cheese wrapped in tortillas, perfect for a speedy weeknight dinner.
Ingredients
Oil
- 2 tablespoons canola oil
Vegetables
- 1.5 cups chopped zucchini
- 1.5 cups chopped yellow squash
- 0.5 cup chopped yellow onion
Aromatics
- 1 teaspoon minced garlic
Protein
- 1.5 cups shredded, cooked chicken breast about 4 1/2 oz.
- 0.5 cup shredded, cooked chicken thigh about 1 1/2 oz.
Seasonings
- 0.625 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cheese
- 4 ounces Monterey Jack cheese, shredded about 1 cup, divided
Tortillas
- 8 pieces corn tortillas
Other
- 1 spray cooking spray
- 0.5 cup bottled salsa verde
Fresh herbs
- to taste fresh cilantro leaves
Instructions
- Preheat broiler. Cook zucchini, squash, and onion in oil until tender, about 10 minutes. Add garlic and cook 1 minute. Mix in chicken, salt, pepper, and 3/4 cup cheese; heat until cheese melts. Warm tortillas, fill with chicken mixture, roll up, and place in a greased dish. Top with salsa and remaining cheese. Broil until bubbly, about 1 1/2 minutes. Garnish with cilantro.
Notes
For extra flavor, add a squeeze of lime or a dollop of sour cream.