A delightful twist on classic enchiladas, combining tender chicken, fresh vegetables, and a creamy sauce for a satisfying meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even cooking.
In a mixing bowl, combine the shredded chicken, zucchini, spinach, black beans, half of the cheddar cheese, and yogurt.
Mix thoroughly to ensure all ingredients are evenly distributed.
Lay a tortilla flat and place a portion of the filling along the center. Roll it up tightly and place it seam-side down in an oven-safe dish.
Rolling the tortillas tightly helps keep the filling intact during baking.
Repeat the assembly process with the remaining tortillas and filling.
Arrange the rolled tortillas snugly in the dish to prevent them from unrolling.
Pour the enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
Spread the sauce evenly for consistent flavor.
Sprinkle the remaining cheddar cheese over the top.
For a golden crust, you can broil the dish for the last few minutes of baking.
Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
Check the dish occasionally to avoid over-browning.
Serve the enchiladas warm with your favorite sides, such as rice or a fresh salad.
Garnish with chopped cilantro or a dollop of yogurt for added flavor.
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