This week instead of Taco Tuesday we had…Enchilada Tuesday! Doesn’t quite have the same ring to it but moving forward we might need to make this a thing. Instead of the traditional flour tortilla enchiladas, though, I put a healthy spin on it by whipping up Chicken Zucchini Enchiladas. Since so much of the taste is in the sauce and spices, it’s easy to forget you’re even eating zucchini (hint hint cough cough for all of you mamas feeding picky eaters).
While the focus of this recipe is on zucchini enchiladas, I also made one dish of enchiladas substituting the zucchini for Egg Crepinis , which I have linked. I found these at Costco and they look like mini crepes but are made out of egg and cauliflower. WOW they were such a delicious surprise, I need to go back and buy more! (I recommend doubling up for the enchiladas).
No matter how you do it, you can’t go wrong with this simple, classic dish. Enjoy!
Claire and the Mamas at Mama Jess
Chicken Zucchini Enchiladas
- 2 large zucchinis, sliced thin, OR Egg Crepinis (linked above)
- 1 Rotisserie chicken, shredded
- 1 white onion, diced
- 3 tbsp minced garlic
- 1 cup enchilada sauce, divided
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tbsp cumin
- 2 tbsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Preheat oven to 350 degrees F.
- Using a julienne peeler, carefully slice the zucchini from end to end in thin ribbons.
- Heat olive oil in a large skillet over medium heat and add in garlic and onions. Sauté until onions are translucent.
- Add shredded chicken and spices, stirring well until the chicken is warmed up.
- Add 2/3 enchilada sauce, combining well with other ingredients. Let sauce warm to a simmer.
- In a casserole dish, lay out 3-4 ribbons of zucchini, slightly layering them. Spoon chicken mixture on top of zucchini and roll, pushing against the edge. Repeat until chicken is used up and the zucchini rolls are pressed against each other.
- If using Crepinis, double up and roll into an enchilada, using the same technique as above,
- Top with remaining enchilada sauce shredded cheese.
- Bake for 20 minutes, or until the cheese is properly melted. For better cheese crisping, we recommending broiling the enchiladas for about 2-3 minutes.
- Serve with sour cream, Greek yogurt, or guacamole
mama jess http://mamajess.com/