What vegetables are in season in August? To name a few, tomatoes, melon, corn, and my favorite… zucchini.
I’ve wanted to try these enchiladas since I found the recipe last year, but I missed my chance. Since then I’ve been patiently waiting for zucchini season. I wasn’t going to miss it again, and after making them I was not disappointed. If you look at the title of the post you can easily imagine what these are since it’s exactly what it sounds like. It’s an easy chicken enchilada filling wrapped up in slices of zucchini. The chicken enchilada filling is top notch and worth making without the zucchini (like when it’s out of season). Add it to rice, quinoa, roasted veggies in season, or tortillas.
I love those ooey, gooey strings of melted cheese. In fact, I’m sure my husband will make fun of me for saying that because I commented that the cheese looked “too melty” while it was baking. His response to me was, “what did you expect when you put cheese in an oven?” Honestly, I don’t know why I thought that or even said it out loud. Maybe it’s the summer heat and having the oven on? Yes, let’s go with that. 😉
If you love zucchini, or you’re on a low carb program, or just interested in trying something new and delicious then this is it. Summer veggies with a Mexican flair, yum.
Zucchini Chicken Enchiladas Recipe
(Makes 4 to 6 servings)
- 2 tablespoons oil (I used olive oil.)
- salt and pepper
- 1 pound chicken (I used chicken breast tenders.)
- 1 small yellow onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 cups enchilada sauce (divided per the directions) (I used 2x Old El Paso 10 ounce cans of enchilada sauce.)
- 4 large zucchini
- 1/2 to 1 cup shredded cheese (I use Monterey Jack.)
- (optional) chopped fresh cilantro
- Preheat the oven to 350 degrees F.
- In a large skillet, over Medium heat, heat the oil.
- Sprinkle salt and pepper on both sides of the chicken, then lay the pieces in the skillet. Cook both sides until they are done (165 degrees F internal temperature).
- Remove the chicken from the skillet.
- Add the chopped onion into the same skillet and cook until soft.
- While the onion is cooking, chop or shred the cooked chicken and set it aside.
- Add the minced garlic, cumin, and chili powder to the skillet, and stir everything together.
- Immediately add the chopped chicken and 1 cup of the enchilada sauce into the skillet and stir everything together then set the skillet aside. (There is no need to cook it further because the chicken is already done cooking and this will be the zucchini filling that will be warmed up in the oven.)
- Slice the 2 ends off of the zucchini, just a little bit off each end to be able to use a vegetable peeler. Then use a vegetable peeler lengthwise down the zucchini to cut it into thin flat strips (like lasagna noodles).
- Spread about 1/4 cup of enchilada sauce into a 9 x 13 baking dish and set it aside.
- To assemble the zucchini enchiladas:
- Lay 4 strips of zucchini slices lengthwise so that they overlap each other slightly.
- Spoon 1 tablespoon of the chicken enchilada filling onto one end of the zucchini slices.
- Roll the zucchini.
- Place the filled zucchini seam side down into the prepared baking dish.
- Repeat until you have no ingredients left.
- Pour the remaining enchilada sauce on top of the zucchini enchiladas.
- Sprinkle the shredded cheese on top.
- Bake it in the preheated oven for 20 minutes.
- (Optional) Sprinkle some fresh chopped cilantro on top.
Slightly adapted from: Clean Food Crush