Chicken Zucchini Enchiladas
A healthy twist on classic enchiladas using zucchini instead of tortillas, packed with flavor and extra veggies.
Ingredients
For the filling
- 1 tablespoon extra-virgin olive oil Used for sautéing the onion
- 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 Use rotisserie chicken for convenience
- 1.33 cups green enchilada sauce, divided
- 1 can chopped Hatch chile peppers, drained 4-ounce can
For assembly
- 4 large zucchini, halved lengthwise Used as a tortilla substitute
- 1 cup shredded Cheddar-Monterey Jack cheese blend For topping
- 0.25 cup chopped fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and fragrant, about 5 minutes.
- Stir in the minced garlic, ground cumin, chili powder, and dried oregano. Mix well.
- Add the shredded chicken, 1 cup of green enchilada sauce, and chopped green chiles. Stir until fully combined.
Assembly
- Use a vegetable peeler or mandoline to slice the zucchini into thin, wide sheets.
- 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.
Cooking
- Pour the remaining 1/3 cup of enchilada sauce over the rolled zucchini enchiladas and sprinkle with the shredded cheese.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Serve hot, garnished with extra cilantro, a dollop of sour cream, or a squeeze of fresh lime juice. Pair with guacamole or a salad. Store leftovers in an airtight container for up to 3 days.