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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Zucchini Enchiladas Recipe

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This recipe for Zucchini Enchiladas is from Recipes of the Gisvold Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
Kosher salt
3 c. shredded rotisserie chicken or shredded chicken breast
1 1/3 c. red enchilada sauce, divided (store bought of homemade!)
4 large zucchini, halved lengthwise
1 c. shredded Monterey jack
1 c. shredded cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
Directions:
Directions:
1) Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.

2) On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini (or use mandolin). Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

3) Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.

4) Bake until cheese is melty and enchiladas are warmed through, 20 minutes.

5) Top with sour cream and cilantro before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I personally love these more than using tortillas! And so much healthier for you!

 

 

 

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