Chicken Zucchini Enchiladas recipe

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Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ 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
¼ cup chopped fresh cilantro

Nutrition Info

466 calories
carbohydrate: 22.1 g
cholesterol: 118.2 mg
fat: 25.1 g
fiber: 6.4 g
protein: 41 g
saturatedFat: 11.6 g
servingSize: -
sodium: 623.6 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.

  3. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

  4. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.

  5. Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Recipe Yield

4 servings

Recipe Note

A low-carb approach to enchiladas with zucchini tortillas.

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