I made this recipe last night for dinner for the first time. I LOVED it! It made quite a bit too. I think I got about 15-17 pieces. I found this recipe on Facebook Zucchini Enchiladas. I of course changed it up a bit to what I found worked better for me.
One of the toughest parts of the recipe was slicing the zucchini into the thin slices needed. I had a small Y-shaped peeler but it was too small. So I improvised and used my Pampered Chef cheese slicer and it worked great! Though I have to say it was tedious. Original recipe called for 4 large zucchini, I had 3 and it worked fine. I also didn’t have quite enough enchilada sauce so I took a small can of green chilis and added it to the amount of sauce I was supposed to add to the top of the enchiladas and pureed it. Worked just fine and tasted great.
I thought this was a great change from the carb-loaded tortillas. Don’t get me wrong, I love my tortillas but this was a nice variation. I have lots left over for lunch and I froze the rest for another day.
- 1 tbsp extra-virgin olive oil
- 1 large onion, chopped (I used a sweet onion)
- kosher salt
- 2-4 cloves garlic, minced (yes I used 4 of course)
- 2 tsp. ground cumin
- 2 tsp. chili powder
- small can green chilis
- 3 cups shredded cooked chicken (I used 3 large boneless breasts)
- 1 1/3 cup red enchilada sauce
- 3-4 large zucchini, halved lengthwise
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- sour cream for topping
- fresh cilantro for garnish
- Preheat oven to 350°F. In a large skillet heat oil over medium heat.
- Add the chopped onion and season with salt. Cook for about 5 minutes or until soft.
- Add the garlic, cumin and chili powder and stir until all combined.
- Add the chicken and 1 cup of the enchilada sauce, mixing until well combined. It should be a little saucy.
- Puree the small can of green chilis with the remaining enchilada sauce and set aside.
- On a cutting board use a Y-shaped vegetable peeler if you have one wide enough for the zucchini. Slice very thin.
- Lay out 3 slices, overlapping slightly and add a spoonful of the chicken mixture (about 1/4-1/3 cup) at the top. Carefully roll and place into a casserole dish, seam side down. Repeat till finished. (I used two casserole dishes)
- Spoon the green chili/enchilada sauce mixture over the enchiladas and sprinkle with the cheese.
- Bake until cheese is melted, about 20-30 minutes.
- Garnish with fresh cilantro and sour cream. Careful they are very hot because of the water content in the zucchini.
When I started writing this blog about 6 months ago I really just wanted to put the recipes down that I have accumulated over the years. I had been posting my dinner photos on Facebook and people kept asking for recipes so here I am! I’ve discovered so many cool blogs about food, drink, life etc. recently and love it. I’m making some new “blog friends” from all over the country. It’s great. I just joined The Petite Chef also. And from that site I found last nights main dish for dinner. I had some orange roughy and I didn’t want to make the same old thing so I searched and came up with today’s dish. It was posted by Food Corner and it was a huge hit! Garlic Parmesan Orange Roughy was delicious. I did change a couple of things slightly though. I added some fresh chopped Italian parsley to my topping and used a butter substitute rather than real butter. The only problem I had was I melted the butter too much. It was supposed to be softened, not melted. So it ran a bit. Oh well, it came out great anyway. John loved it which was a good thing. I can make it again! I also only had 2 fillets (14oz total) and I didn’t change the quantities and it still came out great. I served it with a new green bean recipe that I came up with which I will post tomorrow. No leftovers! So thank you to Food Corner for your delicious recipe! It was also very easy and quick. Always a good thing after a long day. Enjoy!
4 (4 ounce) fillets orange roughy (or other mild white fish)
Uncooked Orange Roughy
½ cup grated Parmesan cheese
¼ cup butter, softened
¼ cup prepared Dijon mustard mayonnaise blend (I made up my own/equal parts mayo/mustard)
1 large clove garlic, minced
¼ teaspoon salt
2 tablespoons chopped fresh Italian parsley
1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat.
2. Place the orange roughy on the broiler pan and squeeze the lemon over the top of the fish. Broil the fillets in the preheated oven for about 6-8 minutes. (I put the fillets on aluminum foil on top of the broiler tray. I hate cleaning up!)
3. While the fish is cooking, combine the butter, parmesan cheese, dijonnaise, garlic, parsley and salt in a small bowl.
4. Remove fish from oven and spread the cheese mixture over the tops of the fillets. (I had to pour mine as I had melted the butter. Still worked.) Sprinkle the top with paprika.
5. Broil another 3 minutes or so until the topping is lightly browned and the fish flakes easily with a fork. (Mine did not brown too much because I had melted the butter.)
6. Serve! You can serve it with any vegetable or even pasta as a side. Enjoy!