Login
Create Account
Zucchini Enchiladas
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Chicken-stuffed zucchini slices rolled up and topped with enchilada sauce before baking.
-
Main Ingredient
zucchini
-
Category: Main Dish
-
Cuisine: Mexican
-
Prep Time: 30 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: MarySue
-
Posted On: May 09, 2020
Number of Servings:
Ingredients:
- 1 tablespoons - extra-virgin olive oil
- 1 - large onion chopped
- - kosher salt
- 2 cloves - garlic minced
- 2 teaspoons - ground cumin
- 2 teaspoons - chili powder
- 3 cups - shredded chicken
- 1 1/3 cups - red enchilada sauce divided
- 4 - large zucchini halved lengthwise
- 1 cups - shredded Monterey Jack
- 1 cups - shredded cheddar cheese
- - sour cream for drizzling
- - fresh cilantro leaves for garnish
Directions:
Preheat oven to 350 degrees F. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, about 5 minutes; add garlic, cumin and chili powder and stir until combined.
Add shredded chicken and 1 cup of enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish.
Repeat with remaining zucchini and chicken mixture. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.
Bake until cheese is melted, about 20 minutes. Garnish with sour cream and cilantro before serving.
Comments