One Pan Chicken Enchiladas
2 Pounds of boneless, chicken breast
20 8” corn tortillas
16 oz can enchilada sauce (green or red)
2 cups cheddar cheese grated
4 Zucchini, green
16 oz can black beans rinsed and drained.
Cook all chicken with desired seasonings.(My
personal favorite is taco seasoning)
While the chicken is cooking, use a knife or pizza
cutter and cut all 20 tortillas in long 1” wide
strips. Then wash and peel zucchini, using the
peeler cut the slice zucchini long ways into thin
Poor all the enchilada sauce in a large bowl and
soak tortilla strips until chicken is done.
Once Chicken is done, shred the chicken. TIP:
Use a baking mixer to shred all meat quickly and
In a large 4x8 baking dish spray with cooking
spray, then line the bottom of the dish with
tortilla strips, a layer of zucchini, 1⁄2 the black
beans, evenly spread out shredded chicken, 1
cup of cheddar cheese, remaining black beans,
zucchini, the tortilla strips.
Evenly spread out remaining sauce over entire
dish, and sprinkle remaining cheddar cheese.
Bake at 350 degrees for 15-20 minutes.
Cut into 8-10 equal sections depending on