Recipe Cupboard – Chicken & Veggie Enchiladas – Western Montana Area VI Agency on Aging

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 1/2 oz.)
• ½ cup shredded, cooked chicken thigh (about 1 1/2 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