Chicken Zucchini Enchiladas

Chicken Zucchini Enchiladas

---

Introduction

Craving a healthy twist on classic enchiladas? These Chicken Zucchini Enchiladas are packed with flavor and a great way to enjoy a lighter version of a Mexican favorite. Swapping tortillas for zucchini keeps it low-carb and fresh!

Why Make This Recipe

This recipe is perfect if you want a nutritious meal that doesn't compromise on taste. It's easy to make, packed with protein, and full of delicious spices. Plus, it's a great way to sneak in extra veggies!

How to Make Chicken Zucchini Enchiladas

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 0.5 teaspoon dried oregano
• 3 cups shredded cooked chicken
• 1.33 cups green enchilada sauce, divided
• 1 (4-ounce) can chopped Hatch chile peppers, drained
• 4 large zucchini, halved lengthwise
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 0.25 cup chopped fresh cilantro

Directions:

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and fragrant, about 5 minutes.
3. Stir in the minced garlic, ground cumin, chili powder, and dried oregano. Mix well.
4. Add the shredded chicken, 1 cup of green enchilada sauce, and chopped green chiles. Stir until fully combined.
5. Use a vegetable peeler or mandoline to slice the zucchini into thin, wide sheets.
6. Lay out three zucchini slices, slightly overlapping them, and place a spoonful of the chicken mixture on top. Roll tightly and place in a baking dish. Repeat with the remaining zucchini and chicken mixture.
7. Pour the remaining 1/3 cup of enchilada sauce over the rolled zucchini enchiladas and sprinkle with the shredded cheese.
8. Bake for about 20 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

How to Serve Chicken Zucchini Enchiladas

Serve these enchiladas hot, garnished with extra cilantro, a dollop of sour cream, or a squeeze of fresh lime juice for added zest. Pair with a side of guacamole or a fresh salad for a complete meal.

How to Store Chicken Zucchini Enchiladas

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave for a quick meal.

Tips to Make Chicken Zucchini Enchiladas

• Use a mandoline slicer for even zucchini slices.
• Pat the zucchini dry with paper towels to remove excess moisture before rolling.
• Don't overfill the rolls to prevent them from falling apart.

Variations

• Swap chicken for shredded beef or turkey.
• Use red enchilada sauce instead of green for a different flavor.
• Add black beans or corn to the filling for extra texture.

FAQs

1. Can I make this dish ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate them for up to a day before baking.

2. Can I freeze Chicken Zucchini Enchiladas?
It's best to freeze them before baking. Wrap the dish tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

3. What can I use instead of zucchini?
You can use thinly sliced eggplant or large spinach leaves for a different low-carb option.

Enjoy your healthy and delicious Chicken Zucchini Enchiladas!

---