Tasty Tuesday || Zucchini Enchiladas

One of my favorite things is make up my own recipes. Sometimes I'm way to lazy to get to the store OR meal plan for the week. I typically buy a bunch of produce for the week, and come dinner time, I just make it up on the fly.

Currently, I am obsessed with Trader Joe's tomatillo salsa. It's the perfect spicy and can help doctor any meal. I was making butternut squash enchiladas in the winter but thought I would mix it up for Summer.

Ingredients:

2 Yellow Squash
2 Zucchinni Squash
1 Small Chopped Onion
1 Pckge of Ground Chicken
1 Jar of Tomatillo Sauce
Parmesan Cheese
Cilantro

Slice of the squash'

In a greased baking dish, spread some tomatillo sauce on the bottom.

Layer the sliced zucchini around the bottom of the pan.

Sprinkle the onions and sauce on top.

Add another layer of squash around the perimeter of the baking dish.

Sprinkle a little bit of Parmesan cheese on top and cover with foil.

Bake at 375 for 50 minutes.

Start to brown your ground chicken 10 minutes before the timer goes off. Cook till it's almost fully done.

After 50 minutes, remove foil and add chicken, the rest of the tomatillo sauce and cilantro.

Bake uncovered for the remaining 10 minutes!

Walla! Garnish with an avocado and cilantro and a little bit of cheese!

Guilt Free, Carb Free, Enchiladas.

OH did I forget to mention they were Tortilla FREE! If you wanted to add tortilla to the dish I would add them before the squash layers.

The tomatillo sauce does all the work for you and leaves even the pickiest eaters satisfied!!

Now, I don't feed Stetson the tomatillo sauce. It's still to spicy for him. But I do set aside some ground chicken and squash for him.