Zucchini Enchiladas

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5 from 162 votes

Zucchini Enchiladas

45 minutes
Calories 560kcal


  • 1 tablespoon extra-virgin olive oil
  • 1 onions (large
  • 2 cloves garlic (large, chopped)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3 cups chicken (large, chopped)
  • 1 1/3 cups red enchilada sauce (large, chopped)
  • 4 zucchini (large
  • 1 cup monterey jack (large, chopped)
  • 1 cup cheddar cheese (large, chopped)
  • 2 tablespoons sour cream (large, chopped)
  • 1 bunch fresh cilantro (large, chopped)


  • Preheat oven to 350º.In a 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 or wide 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 both cheeses.Bake until melty, 20 minutes.Garnish with sour cream and cilantro and serve.


Calories: 560kcal

Originally posted 2019-02-20 18:11:56.

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