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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 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
- Fresh cilantro leaves
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