These tasty enchiladas are filled with cooked shredded chicken, tomato slices, pepper Jack cheese, grated zucchini and sliced olives and topped with a generous amount of colby cheese.

Enchilada con Queso

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 garnishes: sour cream, guacamole, and additional ripe olives.

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.

Makes 6 (2 enchilada) servings.

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