Description
These Chicken Zucchini Enchiladas offer a healthy twist on a classic dish, featuring tender zucchini filled with shredded chicken, cheese, and enchilada sauce. Perfect for a quick weeknight dinner or a fun gathering, they are packed with flavor and easy to make!
Ingredients
Scale
- 2 medium zucchinis, spiralized or thinly sliced
- 1 pound cooked chicken breast, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
- 1 avocado, sliced (optional, for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Once the onion and garlic are fragrant, add the spiralized or sliced zucchini to the skillet. Sauté for about 5-7 minutes until the zucchini is tender but still has a slight crunch. Avoid overcooking, as it will continue to cook in the oven.
- Sprinkle in the ground cumin, chili powder, salt, and pepper. Stir well to combine all the flavors. Cook for another minute to let the spices bloom.
- In a large bowl, combine the sautéed zucchini mixture with the shredded chicken. Add half of the shredded cheese and half of the enchilada sauce to the bowl. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Take a zucchini slice or spiral and place a generous amount of the chicken and zucchini filling in the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process until all the filling is used up, yielding about 8-10 enchiladas.
- Pour the remaining enchilada sauce over the top of the enchiladas, ensuring they are fully covered. Sprinkle the remaining shredded cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Insert a knife into the center of the dish to ensure everything is heated through. If it comes out hot, your enchiladas are ready to be served.
- Let the enchiladas sit for about 5 minutes after removing from the oven. Garnish with fresh cilantro and serve with sliced avocado on the side.
- Serve the enchiladas warm and enjoy the delicious combination of flavors and textures!
Notes
- For a spicier version, add diced jalapeños to the filling or use a spicy enchilada sauce.
- For a vegetarian option, replace the chicken with black beans or lentils and add more vegetables like bell peppers or corn.
- Experiment with different types of cheese for unique flavors.
- You can prepare the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes