Four Seasons Enchiladas
Experience the vibrant flavors of the year with Four Seasons Enchiladas, a colorful medley of seasonal-inspired fillings wrapped in warm corn tortillas and baked to golden perfection. This unique enchilada recipe celebrates spring with tender shredded chicken, summer with creamy sweet potatoes, fall with sautéed zucchini and mushrooms, and winter with hearty black beans and fresh cilantro. Layered with both red and green enchilada sauces for a visually striking presentation, these enchiladas are topped with a generous blanket of melted Monterey Jack cheese. Perfect for family dinners or festive gatherings, this dish balances bold flavors and wholesome ingredients, offering a taste of every season on one delicious plate. Don’t forget to add garnishes like chopped avocado or sour cream for extra flair!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Shredded chicken (or rotisserie chicken)
- 1 cup Cooked sweet potatoes, mashed
- 1 cup Zucchini, diced
- 1 cup Mushrooms, diced
- 2 cups Shredded Monterey Jack cheese
- 2 cups Red enchilada sauce
- 1.5 cups Green enchilada sauce
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 medium Onion, diced
- 1 cup Canned black beans
- 0.5 cup Chopped fresh cilantro
- 0.5 cup Sour cream (optional, for serving)
- 1 piece Sliced avocado (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and diced onion, cooking until fragrant and soft, about 3 minutes.
Add the zucchini and mushrooms to the skillet. Season with salt, pepper, cumin, and chili powder. Cook for 5-7 minutes until tender. Remove from heat and set aside.
In a small bowl, combine the mashed sweet potatoes with 1/4 cup of the green enchilada sauce. Mix well until smooth.
In another bowl, mix the shredded chicken with 1 cup of the red enchilada sauce.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds to prevent tearing.
Assemble the enchiladas: Fill 3 tortillas with the chicken mixture (spring), 3 tortillas with the mashed sweet potatoes (summer), 3 tortillas with the zucchini and mushroom mixture (fall), and 3 tortillas with the black beans and cilantro (winter). Sprinkle a little shredded cheese into each tortilla before rolling.
Pour half of the remaining red enchilada sauce into the bottom of the prepared baking dish. Arrange the enchiladas seam-side down in the dish.
Pour the remaining red enchilada sauce over half of the enchiladas and the green enchilada sauce over the other half to create a visually striking contrast.
Top the enchiladas with the remaining shredded cheese.
Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro, sliced avocado, and a dollop of sour cream, if desired.
Serve warm and enjoy your Four Seasons Enchiladas!
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 13054 mg | 568% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 67.6 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2435 mg | 187% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7540 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
