Zucchini Enchiladas
Delicious Zucchini Enchiladas filled with chicken, black beans, and topped with enchilada sauce.
Equipment
- Oven
- Skillet
- baking pan
- Mandolin slicer
- knife
Ingredients
Vegetables
- 3 large zucchini
- 1 tablespoon olive oil
- ½ cup poblano pepper seeded and chopped
- ½ cup onion chopped
Protein
- 2 cups cooked chicken breast shredded
Sauce
- 1 16 ounce can enchilada sauce divided
Canned Goods
- ½ cup black beans drained and rinsed
- ½ cup corn fresh, frozen, thawed or canned, drained
Spices
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Cheese
- 1 cup grated cheese
Instructions
Preparation
- Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non stick spray.
- On a cutting board using either a Mandolin slicer, sharp knife or a Y vegetable peeler, cut the zucchini horizontally to make long strips. Set zucchini strips aside.
- Heat a small skillet over medium high heat. Add olive oil, onion and pepper. Sauté until tender, about 3-4 minutes. Add to large bowl.
- Add chicken to the onion and pepper mixture along with beans, corn, cumin, chili powder, salt, pepper and ½ cup of the enchilada sauce. Stir well.
- Pour ½ cup of enchilada sauce into the 9 x 13 pan and spread around evenly.
- Overlap two strips of zucchini on a flat surface. Place a heaping tablespoon of the chicken mixture on one end and roll up. Place in pan on top of enchilada sauce.
Notes
If zucchini strips are too thick, wrap 5-6 in a paper towel and microwave on high for 45 seconds to one minute to make more pliable.
Nutrition
Serving: 1enchiladaCalories: 368kcalCarbohydrates: 21gProtein: 35gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 88mgSodium: 569mgPotassium: 1052mgFiber: 6gSugar: 8gVitamin A: 1215IUVitamin C: 61mgCalcium: 275mgIron: 3mg
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