Chicken Zucchini Enchiladas

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Gluten free
  • 3 cup Chicken
  • 1 Cilantro, Fresh leaves
  • 2 cloves Garlic
  • 1 Onion, large
  • 4 Zucchini, large
Baking & Spices
  • 2 tsp Chili powder
  • 1 Kosher salt
Oils & Vinegars
  • 1 tbsp Olive oil, extra-virgin
Nuts & Seeds
  • 2 tsp Cumin, ground
  • 1 cup Cheddar
  • 1 cup Monterey jack
  • 1 Sour cream
  • 1 1/3 cup Enchilada sauce, red
  1. Preheat the oven to 375°. Heat a skillet over medium heat and add the oil and scallions, saute for 2 minutes and add the cumin and chili powder. Saute for another minute then add the chicken and the salt. Saute this to warm through and incorporate all the spices through the chicken. Remove from the heat and mix in the 1/2 cup of enchilada sauce and 1/2 cup of sour cream.
  2. While this mixture cools a bit prepare the zucchini. Slice them in half lengthwise and the using a peeler peel along the length of the inside to make thin strips. You will have leftovers that look like the picture, I just save these to dice up and add to another meal.
  3. The strips will be very thin, I lay 3 slightly overlapping. Then just add a spoonful of chicken and roll it up. Set it in a baking dish and repeat. I used a 2.75 quart baking dish.
  4. Top with the remaining 1/4 cup of sauce and the cheese. Bake this for 15-20 minutes then serve with cilantro and sour cream to top it off.