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These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- kosher salt and ground black pepper to taste
- 1 tablespoon ancho chile powder
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 2 pounds cooked chicken breasts, shredded
- 1 ½ cups red enchilada sauce, divided
- 2 cups shredded sharp Cheddar cheese, divided
- 4 green onions, green and white parts chopped and separated
- ¼ cup chopped fresh cilantro
- 4 large zucchini, thinly sliced lengthwise
- ½ cup queso fresco, or more to taste
- ¼ cup sour cream (Optional)
- 2 tablespoons chopped fresh cilantro, or to taste
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
Step 3
Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9×11-inch baking dish.
Step 4
Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
Step 5
Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.
Cook’s Notes:
To more easily slice zucchini, use a mandoline or cut in half lengthwise, lay cut side down on a cutting board, and use a Y-shaped peeler to create long slices.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 478 | |
| % Daily Value * | |
| Total Fat26g | 34% |
| Saturated Fat14g | 68% |
| Cholesterol158mg | 53% |
| Sodium619mg | 27% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber3g | 10% |
| Total Sugars4g | |
| Protein49g | |
| Vitamin C35mg | 175% |
| Calcium370mg | 28% |
| Iron5mg | 29% |
| Potassium915mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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