Happy Monday my friends!
Isn’t summer going by way too fast?!
Because I work in Education, my summer comes to a rather screeching halt come August, so I am woke up this morning in a bit of a panic…
Luckily my little jog along a country road lined with corn swaying in the wind, birds screeching in the air, and wildflowers tickling the street really gave me a little bit of zen to start my week.
And breathing in the clean, crisp, country air, certainly didn’t hurt.
I just starting jogging and I am so horrible at it-frankly I am slow as molasses, but it does make me feel good, so I will keep plugging along….
You-Keep plugging along as well
-and dive into this super creamy, super easy enchilada dish!

Here’s What You Need:  (Serves 4)
3/4 lb of chicken tenders, cut into bite size pieces
4 Wedges of Laughing Cow Queso Fresco Chipotle
1 jar of salsa verde* (about 16oz)
Tortillas (I used corn)
Shredded cheese (Cheddar or a Mexican blend)
Queso fresco (optional)
Cilantro (optional)
1/2 zucchini or yellow squash, cut into bite size pieces
Extra virgin olive oil
Taco seasoning (I like Penzey’s Bold)


Here’s What You Do:
Preheat the oven to 375. Preheat a pan over medium high heat. Add the chicken seasoned with the taco seasoning and cook for about 6 minutes, turning once. Toss in the Laughing Cow, breaking into pieces, along with the squash. Cook for two more minutes. Spread the bottom of pyrex or baking dish with about half of the salsa. Fill each tortilla with the chicken mixture and then roll tightly.

Place seamside down into the baking dish. Top with the remaining salsa and press down so that all the tortillas are covered in salsa. Sprinkle lightly with the cheese. I recommend covering it for baking until about the last 5 minutes. (Loosely so the cheese doesn’t stick). Bake for about 15 minutes.

Grate queso fresco over the top and add fresh cilantro. Serve with dollops of ff Greek plain yogurt.

*I recommend choosing a very mild salsa if you want your kids to eat the enchiladas. Otherwise, save some plain cooked chicken for your kids along with tortillas or quesadillas. These may be more kid friendly options!


Kid Tip:
Cut this into little pieces to give your kids or if you have picky ones like mine, give them pieces of chicken with tortillas on the side.

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 Please note: The Laughing Cow provided me with their products; However, the recipes and opinions are all my own.


  1. Meagan says:

    YES, summer is going by too fast! And YES I would like some of these delicious enchis delivered to my door TONIGHT. I love that you used squash here, Bree, and all that cheese!! Calling. My. Name.

  2. Candy Davis says:

    I’m making enchiladas for dinner tonight too! With squash, black beans and fresh corn, yum!

  3. Love enchiladas! I can’t believe summer is already coming to an end for you. We are really enjoying ours but it’s always good to get back to the normal routine.

  4. Enchiladas are a favorite around here! Love that you use Laughing Cow and Greek yogurt!

  5. wow! yours is an easy version! Must try this on my many hectic weeknights here lately!

  6. My hubby is begging me for these. :)

  7. Yup, summer is speeeeeeding by! I just made enchiladas for the first time about a week ago – now I need them all the time :)

  8. Leslie says:

    These look great!!
    I know. I cant believe it’s August already!
    Time to go Christmas chopping…..you can slap me!

  9. Natalie says:

    Yummy! My fave Mexican dish.

  10. Nutmeg nanny says:

    Oh goodness, these enchiladas look mouth watering! I definitely have to try out this recipe :)

  11. yumm! I love enchiladas. one of our family favorites

  12. Jaclyn says:

    I love enchiladas verdes! This version looks delicious!

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