Enchilada con Queso

These cheesy chicken enchiladas are filled with pepper Jack cheese, tomato slices, grated zucchini and olives, and topped with a generous amount of Colby cheese.

Recipe Ingredients:

1 cup prepared mild enchilada sauce
12 corn tortillas (6-inch diameter each)
12 slices tomato, thinly sliced
3 cups (12 ounces) shredded pepper Jack cheese
1 cup cooked, shredded chicken
1 cup grated zucchini
1/2 cup sliced black olives, drained
3 cups (12 ounces) shredded Colby cheese
Suggested Toppings: sour cream, guacamole

Cooking Directions:

1. Preheat the oven to 425°F (220°C).
2. Dip or brush each tortilla to coat well on both sides with the enchilada sauce. Place a tomato slice on each tortilla.
3. Mix the pepper Jack cheese with the chicken, zucchini, and olives.
4. Place a 2-ounce scoop onto each tortilla. Roll up the tortillas and place, seam side down, on a sheet pan lined with silicone or well greased. Sprinkle 1/4 cup of Colby cheese over each enchilada.
5. Bake for 10 to 12 minutes, or until the cheese melts and the filling is hot.
6. Serve topped with dollops of sour cream and/or guacamole, if desired.

Makes 6 (2 enchilada) servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.