This is the enchilada recipe I promised last week in the chicken zoodle soup post. I used the leftover chicken breast from that dish to make this dinner quick and easy. The only part that takes any real time is getting the zucchini into slices. The first time I tried this I just peeled the zucchini lengthwise from whole without cutting them in half first. I ended up with uneven slices. This time I tried cutting them in half first and my peeler behaved better giving me more even slices. Some of the slices are very thin and that is okay, just shingle 3 of them together to make the wrap. If you do not have the leftover chicken from the zoodle soup just buy a rotisserie, or poach 2 breasts. The cheese melts up beautifully and I love the tex-mex combo of the red enchilada sauce with the colby jack cheese. I have enchilada sauce leftover from this so I think I will be using it to make a low carb mexican pizza using the fathead crust. I hope everyone has a good week and enjoys this lightened up version of one of my favorite restaurant dishes.
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Chicken Zucchini Enchiladas
Ingredients
- 1 tablespoon oil
- 3 scallions minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 cups cooked shredded chicken about 2 breasts poached, or from a rotisserie
- 1 teaspoon salt
- 1/2, 1/4 cup enchilada sauce
- 1/2 cup sour cream plus more for topping
- 1 cup colby jack cheese shredded
- 2 zucchini split
- cilantro for garnish, optional
Instructions
- Preheat the oven to 375°. Heat a skillet over medium heat and add the oil and scallions, saute for 2 minutes and add the cumin and chili powder. Saute for another minute then add the chicken and the salt. Saute this to warm through and incorporate all the spices through the chicken. Remove from the heat and mix in the 1/2 cup of enchilada sauce and 1/2 cup of sour cream.
- While this mixture cools a bit prepare the zucchini. Slice them in half lengthwise and the using a peeler peel along the length of the inside to make thin strips. You will have leftovers that look like the picture, I just save these to dice up and add to another meal.
- The strips will be very thin, I lay 3 slightly overlapping. Then just add a spoonful of chicken and roll it up. Set it in a baking dish and repeat. I used a 2.75 quart baking dish.
- Top with the remaining 1/4 cup of sauce and the cheese. Bake this for 15-20 minutes then serve with cilantro and sour cream to top it off.
I’m totally digging this! I’m currently trying to keep my gluten and carbs level low and this is a great way to do so! It’s going on my to do list this week;)