White Chicken Chili with Zucchini

 White Chicken Chili with Zucchini
(From Lillie Eats and Tells)

3 medium bell peppers, diced (red,yellow or orange are best)
2 medium onions, diced
2 medium zucchini, chopped (355 g)
5 cloves garlic, minced
1 Tbsp. cumin
2 (4 oz) cans of diced green chilis
Half a large can of green enchilada sauce
4.5 cups chopped or shredded rotisserie chicken
3 cups chicken stock
2 Tbsp. cream cheese
2 Tbsp. Greek yogurt
3/4 c. corn
Salt and pepper to taste

1. In a large pot saute peppers, onions, and zucchini in a small amount of oil. Sprinkle with salt ad cook 5-7 minutes.  
2. Stir in 5 cloves of garlic and 1 Tbsp. cumin; saute 2 minutes.
3. Add in 2 cans of green chilis, green enchilada sauce, 3 cups chicken stock and chicken. Turn to low and simmer for 15 minutes. 
4. Add in cream cheese, Greek yogurt, and corn. Simmer for 5 more minutes. 
5. Serve immediately or keep warm until dinner. You can top individual portions with cheese, sour cream, avocado, cilantro and chips, if desired.  

Spinach Mexican Lasagna

Spinach Mexican Lasagna 
(From this website)

Ingredients

3/4 cups fresh cilantro leaves

4 green onions

1 teaspoon salt

1/4 teaspoon black pepper

10 ounces fresh spinach

1 cup cottage cheese

2 cups grated cheddar/monterey jack/colby jack/whatevs cheese, divided

12 corn tortillas

1 (15 ounces) can black beans, drained and rinsed

1 cup prepared salsa, mild or medium

Avocado (optional) 

 

Directions

1) In a food processor, combine cilantro, green onions, salt and pepper with as much spinach as will comfortably fit; pulse, adding remaining spinach in batches, until chopped.
2) In a small bowl, combine cottage cheese with 1 cup grated cheese.
3) Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in the bottom of the dish (they will overlap).
4) Layer tortillas with half of the beans, salsa, spinach mixture, and the entire cottage cheese mixture; repeat with a layer of tortillas, the remaining beans, salsa and spinach mixture. Finish with the last four tortillas, any remaining spinach mixture, and Monterey Jack cheese on top, pressing in gently.
5) Cover dish with foil sprayed with cooking spray; place on a rimmed baking sheet. Bake at 425 degrees until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.  

 

**Top with sliced avocado on each serving if desired.