Enchiladas are the best, especially when they are topped with lots of cheese. They make for great weeknight meals and they’re comforting too. This version of chicken enchiladas is delicious. Swap your tortillas with zucchini tortillas. These zucchini chicken enchiladas are packed with protein, Mexican flavor, and healthy nutrition. After trying these you may not even miss having the tortillas. If you have extra chicken mixture, you can freeze it for later.
Zucchini Chicken Enchiladas
Enchiladas are the best, especially when they are topped with lots of cheese. They make for great weeknight meals and they're comforting too. This version of chicken enchiladas is delicious. Swap your tortillas with zucchini tortillas. These zucchini chicken enchiladas are packed with protein, Mexican flavor, and healthy nutrition. After trying these you may not even miss having the tortillas. If you have extra chicken mixture, you can freeze it for later.
Ingredients
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 3 cups shredded chicken
- 1 1/3 cups red enchilada sauce, divided
- 4 large zucchini, halved lengthwise
- 1 cup Colby jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- Kosher salt & ground pepper, to taste
- Sour cream, for garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 350ºF. Prepare baking dish and set aside.
- In a large skillet, heat olive oil on over-medium high heat. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin and chili powder. Stir until well combined.
- Stir in chicken and 1 cup of red enchilada sauce. Mix together until chicken mixture is well coated.
- On a cutting board, using a Y-shaped peeler, start making thin slices of zucchini lengthwise. Lay out three zucchini pieces so they are overlapping slightly. Add a spoonful of chicken mixture on top of zucchini.
- Roll up zucchini. Transfer to prepared baking dish. Repeat with the remaining zucchini and chicken mixture.
- Pour remaining 1/3 cup red enchilada sauce over enchiladas. Sprinkle cheeses on the top. Place into oven. Bake at 350ºF for 20 minutes until cheese is melted.
- Garnish with sour cream and fresh cilantro. Serve immediately.
Notes
*Do not freeze the zucchini because it will turn out mushy if you try to reheat it. Zucchini doesn’t freeze well. But you can freeze the chicken mixture if you have extra.
