chicken zucchini enchiladas

5 steps

Prep:25minCook:25min

Updated at: Thu, 17 Aug 2023 03:58:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories436.7 kcal (22%)

Total Fat21.7 g (31%)

Carbs21.6 g (8%)

Sugars12.8 g (14%)

Protein42.1 g (84%)

Sodium876.9 mg (44%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra-virgin olive oil

2 teaspoonsground cumin

2 teaspoonschili powder

½ teaspoondried oregano

3 cupscooked chicken

shredded

1 ⅓ cupsgreen enchilada sauce

divided

1 x 4 ouncecanned chopped mild green chili

drained

4zucchini

large, halved lengthwise

1 cupshredded cheddar-monterey jack cheese blend

¼ cupfresh cilantro

chopped

Instructions

Step 1

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Step 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.

Step 3

Step 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.

Step 4

Step 4 Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.

Step 5

Step 5 Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

View on allrecipes.com

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