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!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, combine the mashed sweet potatoes with 1/4 cup of the green enchilada sauce. Mix well until smooth.

Step 5

In another bowl, mix the shredded chicken with 1 cup of the red enchilada sauce.

Step 6

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds to prevent tearing.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Top the enchiladas with the remaining shredded cheese.

Step 11

Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Step 12

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.

Step 13

Serve warm and enjoy your Four Seasons Enchiladas!

Nutrition Facts

Serving size	3593.9 grams (3593.9g)

Amount per serving	% Daily Value*
Calories	4626

Total Fat 185.60g	238%
Saturated Fat 68.10g	341%
Polyunsaturated Fat 3.00g
Cholesterol 677mg	226%
Sodium 13550mg	589%
Total Carbohydrate 466.20g	170%
Dietary Fiber 92.30g	330%
Total Sugars 69.00g
Protein 277.10g	554%

Vitamin D 72IU	358%
Calcium 2577mg	198%
Iron 35mg	192%
Potassium 8405mg	179%

*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.

Source of Calories

Fat: 36.0%

Protein: 23.9%

Carbs: 40.2%