Name: Chicken Zucchini Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Extra-virgin olive oil - 1 tablespoon; Onion, diced - 1 medium; Garlic, minced - 2 cloves; Ground cumin - 2 teaspoons; Chili powder - 2 teaspoons; Dried oregano - ½ teaspoon; Shredded cooked chicken - 3 cups; Green enchilada sauce, divided - 1 ⅓ cups; Chopped Hatch chile peppers, drained - 1 (4 ounce) can; Zucchini, halved lengthwise - 4 large; Shredded Cheddar-Monterey Jack cheese blend - 1 cup; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Zucchini Enchiladas

1. Extra-virgin olive oil - 1 tablespoon

2. Onion, diced - 1 medium

3. Garlic, minced - 2 cloves

4. Ground cumin - 2 teaspoons

5. Chili powder - 2 teaspoons

6. Dried oregano - ½ teaspoon

7. Shredded cooked chicken - 3 cups

8. Green enchilada sauce, divided - 1 ⅓ cups

9. Chopped Hatch chile peppers, drained - 1 (4 ounce) can

10. Zucchini, halved lengthwise - 4 large

11. Shredded Cheddar-Monterey Jack cheese blend - 1 cup

12. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Chicken Zucchini Enchiladas

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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