Description
Tender chicken and creamy cheese nestled in zucchini rolls, baked to perfection. A simple yet elegant weeknight meal.
Ingredients
Units
Scale
- 4 medium zucchini (113 g) medium zucchini
- 2 tbsp olive oil (30 ml) olive oil
- 0.75 cups (177 ml) onion chopped
- 2-3 cloves garlic
- 3 cups (709 ml) cooked chicken (cubed or shredded)
- 4 ounces (113 g) cream cheese
- 1 tsp kosher salt
- 2 tsp cumin
- 2 tsp cumin
- 2 tsp chili powder
- 1.5 cups (355 ml) enchilada sauce (divided)
- 1.5 cups (355 ml) shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Add oil to a large skillet, add onion, and cook for 5-7 minutes until softened.
- Add garlic and cook for 1 minute.
- Add chicken, salt, cumin, black pepper, and chili powder. Stir, then add cream cheese and stir until melted.
- Add 1/2 cup enchilada sauce to the chicken, stir, and remove from heat to cool slightly.
- Slice zucchini into thin, rollable strips.
- Add 1/2 cup enchilada sauce to the bottom of a 9″ x 13″ baking dish.
- Place 3 overlapping zucchini strips on a board. Add 3 tablespoons of chicken filling.
- Roll zucchini around the filling, seam-side down. Repeat until 15 enchiladas are made.
- Top with remaining 1/2 cup enchilada sauce and cheese.
- Bake for 20 minutes, or until cheese is melted and filling is heated through.
Notes
- For easier rolling, use a vegetable peeler to create thin zucchini ribbons instead of slicing.
- To reduce prep time, use pre-cooked rotisserie chicken instead of cooking your own.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 20
- Cholesterol: 70