Delicious Zucchini Enchiladas
Using thinly sliced zucchini in place of tortillas is a great way to cut back on carbs and still enjoy cheesy chicken enchiladas. If you like it spicy, opt for a spicy enchilada sauce.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 poblano pepper, seeded and chopped
¼ teaspoon salt
12 ounces cooked chicken breast, shredded (about 2 cups)
1 cup shredded Mexican-blend cheese, divided
1 (15 ounce) can enchilada sauce (1 1/2 cups), divided
3 medium zucchini (about 1 pound), trimmed
⅓ cup sour cream (optional)
3 tablespoons reduced-fat milk
1 cup shredded romaine lettuce
½ cup chopped fresh cilantro
Step 1Preheat oven to 450 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.
Step 2Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.
Step 3Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.
Step 4Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
Step 5Meanwhile, whisk sour cream and milk together in a small bowl. When the enchiladas have finished baking, top with lettuce and cilantro. Drizzle the sour cream mixture over the top. Enjoy!