Zucchini-Wrapped Chicken Enchiladas
Zucchini-Wrapped Chicken Enchiladas
Ingredients
For the Chicken Filling
- 1 tablespoon olive oil
- 3 cups cooked chicken breast, shredded
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 can diced green chiles, 4-ounce, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded
For the Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Topping
- 3 zucchini, medium, thinly sliced lengthwise (about 1/8-inch thick)
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- sour cream, for serving, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the zucchini: Lay the thinly sliced zucchini strips on a paper towel-lined surface and lightly salt them. Let them sit for 10 minutes to draw out excess moisture, then pat them completely dry with more paper towels. This helps prevent soggy enchiladas.
⏱️ 15 min
- 3
Make the chicken filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the shredded cooked chicken, softened cream cheese, drained diced green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is well combined and heated through. Remove from heat and stir in 1/2 cup shredded cheddar cheese.
⏱️ 7 min
- 5
Prepare the enchilada sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook for another minute until fragrant.
⏱️ 4 min
- 6
Gradually whisk in the vegetable broth until smooth. Stir in the tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened to your desired consistency. Remove from heat.
⏱️ 8 min
- 7
Assemble the enchiladas: Spread about 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish. Take a zucchini slice, place a spoonful (about 2 tablespoons) of the chicken filling near one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini slices and chicken filling.
⏱️ 10 min
- 8
Pour the remaining enchilada sauce evenly over the zucchini rolls. Sprinkle the top with the remaining 1 1/2 cups shredded cheddar cheese and 1/2 cup Monterey Jack cheese.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped cilantro and serve with a dollop of sour cream or Greek yogurt, as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini-Wrapped Chicken Enchiladas
Ingredients
For the Chicken Filling
- 1 tablespoon olive oil
- 3 cups cooked chicken breast, shredded
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 can diced green chiles, 4-ounce, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded
For the Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Topping
- 3 zucchini, medium, thinly sliced lengthwise (about 1/8-inch thick)
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- sour cream, for serving, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the zucchini: Lay the thinly sliced zucchini strips on a paper towel-lined surface and lightly salt them. Let them sit for 10 minutes to draw out excess moisture, then pat them completely dry with more paper towels. This helps prevent soggy enchiladas.
⏱️ 15 min - 3
Make the chicken filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the shredded cooked chicken, softened cream cheese, drained diced green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is well combined and heated through. Remove from heat and stir in 1/2 cup shredded cheddar cheese.
⏱️ 7 min - 5
Prepare the enchilada sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook for another minute until fragrant.
⏱️ 4 min - 6
Gradually whisk in the vegetable broth until smooth. Stir in the tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened to your desired consistency. Remove from heat.
⏱️ 8 min - 7
Assemble the enchiladas: Spread about 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish. Take a zucchini slice, place a spoonful (about 2 tablespoons) of the chicken filling near one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini slices and chicken filling.
⏱️ 10 min - 8
Pour the remaining enchilada sauce evenly over the zucchini rolls. Sprinkle the top with the remaining 1 1/2 cups shredded cheddar cheese and 1/2 cup Monterey Jack cheese.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped cilantro and serve with a dollop of sour cream or Greek yogurt, as needed.
⏱️ 5 min