Chicken Stuffed Zucchini Enchiladas
Course: DinnerCuisine: AmericanDifficulty: MediumServings
6
servingsPrep time
10
minutesCooking time
25
minutesCalories
462
kcalIngredients
4 medium zucchini, trimmed and sliced in half lengthwise
3 cups cooked chicken, cubed or shredded
4 ounces cream cheese
1 1/2 cups enchilada sauce, divided
1 1/2 cups shredded cheddar cheese
2 tablespoons olive oil
3/4 cup onion, chopped
2-3 garlic cloves
1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chili powder
Directions
- Preheat oven to 375 degrees F. Prepare a 9″ x 13″ baking dish.
- Heat oil in a large skillet over medium-high heat. Add onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
- Stir in chicken, salt, cumin, black pepper and chili powder to combine. Add cream cheese, stirring into chicken until melted.
- Pour in 1/2 cup of the enchilada sauce, stir then turn off heat to cool slightly.
- Slice zucchini into very thin strips.
- Spread 1/2 cup of enchilada sauce to bottom of baking dish. Place 3 strips of zucchini on a board, overlapping slightly. Cover with 3 tablespoons of chicken filling.
- Roll zucchini strips around chicken filling, ending with seam side down. Place in prepared baking dish, then repeat until you have 15 enchiladas.
- Top enchiladas with remaining 1/2 cup of enchilada sauce, followed by cheese.
- Bake in preheated oven for 20 minutes, until cheese is melted and filling is armed through.
- Serve immediately!
