Description
A healthy and indulgent spin on traditional enchiladas, using zucchini instead of tortillas, filled with shredded chicken and cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded chicken
- 1 ½ cups enchilada sauce, divided
- 2–3 large zucchinis
- 2 cups shredded Mexican cheese blend
- Cilantro, jalapeños, and avocados for serving
Instructions
- Preheat your oven to 350°F (175°C). Spray an 8×11 baking dish to ensure the rolls don’t stick.
- In a skillet over medium heat, drizzle in the olive oil. Add the chopped onions and let them soften for about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, salt, and black pepper. Cook for another minute.
- Add the shredded chicken and 1 cup of enchilada sauce to the pan. Stir until well combined, then remove from heat.
- Slice the zucchinis into thin ribbons, laying out three overlapping slices.
- Place a spoonful of the chicken mixture on one end of the zucchini ribbon, then roll it up tightly and place seam-side down in the baking dish.
- Repeat until all filling and zucchini are used up, creating a tower of enchiladas.
- Top with the remaining enchilada sauce and shredded Mexican cheese blend.
- Bake for about 20 minutes, or until the cheese is bubbly and golden brown.
- Garnish with cilantro, jalapeños, and avocado before serving hot.
Notes
Can be made vegetarian by using beans or tofu instead of chicken.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg