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. The 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.
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
- Layout 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.
- ENJOY!
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