Chicken and veggie enchiladas

These Salsa Verde Chicken Enchiladas are not only delicious and satisfying, but they are packed with zucchini, bell peppers, and spinach! The perfect family-friendly dinner that is also perfect for making during meal prep or for stocking your freezer.

Endlessly flexible veggie enchiladas. The filling consists of a combination of veggies and beans. The recipe calls for pinto beans, but most cooked or canned beans will work as a substitute (this includes lentils). Use what you have on hand for the vegetables. If you plan to add a heartier vegetable (like sweet potato), consider roasting it first before adding it to the filling. A 13×9-inch baking dish will fit 12 enchiladas (made with 6-inch tortillas) when lined up in two rows, with 6…

These veggie enchiladas are loaded with protein, fiber and fresh flavors! Your family won't even miss the meat, I promise.

This Verde Chicken Enchilada Casserole recipe is layered with your favorite chicken enchilada fillings, and baked up with the most delicious homemade green enchilada sauce. See suggestions above for how to customize your recipe to taste.

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in a Mexican restaurant.

This quick and easy Green Chicken Enchilada Casserole is perfect comfort food. Filled with plenty of chicken, veggies, spices, and melty cheese it’s a delicious and simple way to enjoy enchiladas.

This Zucchini Enchilada Casserole recipe is stacked (instead of rolled) up with layers of sliced zucchini and your favorite enchilada ingredients. Feel free to add meat or make this a vegetarian casserole!

Load up on these Easy Green Chicken Enchiladas for a satisfying and protein-loaded meal. Made with salsa verde and Greek yogurt, these enchiladas put a healthy twist on the dish!

These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes.

These Green Chicken Enchiladas are a total crowdpleaser! Fall-apart tender beer-braised chicken breasts are wrapped in corn tortillas, doused with zippy, spicy, & bright homemade green enchilada sauce made from tomatillos & chiles, & covered in ooey-gooey melted cheese. See Recipe Notes for meal prep & make-ahead instructions. This recipe is reprinted, with permission, from my friend Elizabeth Van Lierde's fantastic new cookbook, Everyday Entertaining: 110+ Recipes for Going All Out When…