Name: Zucchini Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Zucchini - 4 medium; Extra-virgin olive oil - 1 tablespoon; Onion, diced - 1 medium; Green bell pepper, diced - 1; Cubed cooked chicken - 4 cups; Cream cheese - 1 (4 ounce) package; Taco seasoning mix - 1 (1.25 ounce) package; Enchilada sauce - 1 (10 ounce) can; Shredded extra-sharp Cheddar cheese - 1 (8 ounce) package

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Enchiladas

1. Zucchini - 4 medium

2. Extra-virgin olive oil - 1 tablespoon

3. Onion, diced - 1 medium

4. Green bell pepper, diced - 1

5. Cubed cooked chicken - 4 cups

6. Cream cheese - 1 (4 ounce) package

7. Taco seasoning mix - 1 (1.25 ounce) package

8. Enchilada sauce - 1 (10 ounce) can

9. Shredded extra-sharp Cheddar cheese - 1 (8 ounce) package

How to cook deliciously - Zucchini Enchiladas

1. Stage

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

2. Stage

Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.

3. Stage

Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.

4. Stage

Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.

5. Stage

Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.