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25-Minute Chicken & Veggie Enchiladas
Ingredients
  • 2 tablespoons canola oil
  • 1 ½ cups chopped zucchini
  • 1 ½ cups chopped yellow squash
  • ½ cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 ½ cups shredded, cooked chicken breast (about 4 ½ oz.)
  • ½ cup shredded, cooked chicken thigh (about 1 ½ oz.)
  • ⅝ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
  • 8 (6 inch) corn tortillas
  • Cooking spray
  • ½ cup bottled salsa verde
  • Fresh cilantro leaves
Steps
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