Zucchini Enchiladas

Serves: 4

The bold truth: You won't even miss the tortillas.

Yield: Serves: 4
Prep Time:
Cook Time:
Total Time:


1 tablespoon extra-virgin olive oil
1 large onion, chopped
kosher salt
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cups shredded chicken
1 1/3 cups red enchilada sauces, divided
4 large zucchini, halved lengthwise
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
sour cream, for drizzling
fresh cilantro leaves, for garnish


Preheat oven to 350º. In large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.

Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.

Source: delish.com

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