Hidden Veggie Chicken Enchiladas

Is it just us, or is getting a child to eat a healthy, well-rounded meal seemingly impossible? How many times do we really want to pick broccoli or squash up off the floor after it was thrown from a plate with a grimace of disgust. Sure, a child’s tastes and preferences change throughout their life…shoot they seem to change every hour, but in the meantime we try, try and try again to get them to eat A vegetable, let alone a few. So here are some recipes with “hidden veggies”. These recipes are based off of meals most of us know and love, but we’ve sneaked in some vegetables so the kids are happy and we can rest a little easier knowing that they have some nutrition in their diet. Good luck!

  • Serves: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes


  • 1 1/2 cups shredded chicken
  • 2 tablespoons oil
  • 1 small yellow onion, chopped
  • 1 zucchini, shredded
  • 1 (8oz) frozen spinach, thawed and squeeze dried
  • 1 cup frozen corn, thawed
  • 1 (4oz) can chopped green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Kosher salt
  • 3 (8oz) containers green enchilada sauce or salsa verde
  • 8 flour tortillas
  • 3 cups shredded Monterey Jack cheese
  • Sour cream or plain Greek yogurt
  • 1 bunch green onions, chopped
  • Chopped cilantro, for garnish


  1. Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cook spray and set aside.

  2. Heat oil in a large skillet over medium heat. Cook onion and zucchini for 4-5 minutes, stirring occasionally, until vegetable are softened. Stir in spinach, corn, green chilies, cumin, chili powder, and garlic powder. Season mixture generously with Kosher salt and cook for 2-3 minutes until flavors are combined. Remove from heat and stir in chicken and 1 1/2 cups of shredded cheese.

  3. Divide mixture among the 8 tortillas and roll closed. Place tortillas seam side down in the prepared baking dish and pour enchilada sauce over the tortillas. Sprinkle with remaining cheese and cook for 25 to 30 minutes, until the cheese is bubbly and enchiladas are heated through.

  4. Remove from oven and top enchiladas with sour cream or plain Greek yogurt, scallions, and cilantro. Devour. You can allow the enchiladas to cool completely and then freeze (without the toppings) for a future dinner. Reheat before serving.

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