Chicken Zucchini Enchiladas
- Total time
- 50 min
- servings
- 4 servings
- Dish type
- Main dish
:max_bytes(150000):strip_icc()/5566563-80422dec837748099b8612f1fa5ec158.jpg)
Prep
25 min
Cook
25 min
Total time
50 min
Ingredients
Ingredients
- 1 c. à soupe extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 c. à café ground cumin
- 2 c. à café chili powder
- 0,5 c. à café dried oregano
- 3 tasse shredded cooked chicken
- 1,33 tasse green enchilada sauce, divided
- 1 (4 ounce) can chopped Hatch chile peppers, drained
- 4 large zucchini, halved lengthwise
- 1 tasse shredded Cheddar-Monterey Jack cheese blend
- 0,25 tasse chopped fresh cilantro
Method
- 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.
Nutrition
- calories
- 466 kcal
- fatContent
- 25 g
- fiberContent
- 6 g
- sugarContent
- 8 g
- sodiumContent
- 624 mg
- proteinContent
- 41 g
- cholesterolContent
- 118 mg
- carbohydrateContent
- 22 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!