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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Enchiladas Recipe

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This recipe for Zucchini Enchiladas is from Our Combined Culinary Genius Cookbook, 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 T. extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
Kosher salt
3 c. shredded rotisserie chicken
1 1/3 c. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 c. Monterey Jack, shredded
1 c. shredded cheddar
Sour cream for drizzling
Fresh cilantro, for garnish
Directions:
Directions:
1. Preheat oven to 350 degrees. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder. Season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup enchilada sauce and stir until coated.

2. On a cutting board, use a y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of the 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, about 20 minutes.

5. Top with sour cream and cilantro before serving.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Soggy zucchini is not your friend. If the zucchini has a lot of moisture, press between paper towels before rolling.

 

 

 

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