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My review
Chicken Zucchini Enchiladas
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bd.weld
"A low-carb approach to enchiladas with zucchini tortillas."
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Ingredients
50 m servings 466Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
- Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
Footnotes
- Cook's Note:
- Use red enchilada sauce if you prefer it.
Nutrition Facts
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Reviews
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8/14/2018
Excellent dish with great flavor. Mine turned out more like a layered casserole (lasagna) since I didn't cut my zucchini thin enough to wrap but even in casserole form I highly recommend!
8/13/2018
I thought it was ok I may make it again and I layered rather than rolled it.
8/13/2018
This was great! It was a little tough to manage the rolling, as my "thin" setting on my mandolin slicer wasn't quite thin enough. Now I'm tempted to get a vegetable sheet cutter to make these mo...