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Chicken Zucchini Enchiladas
Chicken Zucchini Enchiladas
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Zesty chicken and green chiles nestled in zucchini sheets for a healthy take on 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
  • 1.3333333730698 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
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, heat oil. Sauté onion until soft for about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir in shredded chicken, 1 cup enchilada sauce, and green chiles until well combined.
  • Using a mandoline or vegetable peeler, effortlessly create thin zucchini sheets. Arrange 3 overlapping slices, then generously spoon chicken mixture on top. Roll up and place in a baking dish. Repeat with the rest of zucchini and chicken mixture.
  • Pour the remaining 1/3 cup of enchilada sauce evenly over the zucchini enchiladas, then generously sprinkle with a flavorful Cheddar-Jack cheese blend.
  • Cook until the cheese is gooey and bubbly, approximately 20 minutes in the preheated oven. Top with fresh cilantro before serving.

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