Recipe For Chicken Zucchini Enchiladas
Heat oil in a large skillet over medium high heat.
Recipe for chicken zucchini enchiladas. Place 2 large spoonfuls of the chicken mixture at the bottom of the zucchini slices. We replaced the tortillas with zucchini strips to make this recipe low carb and gluten free. These easy chicken zucchini enchiladas are stuffed with melted cheese chicken and red enchilada sauce for a delicious low carb twist on this mexican classic.
Repeat with remaining zucchini and chicken mixture. Slice zucchini into thin wide sheets using a vegetable peeler or a mandoline. Can you really use a zucchini instead of a corn tortilla in enchiladas.
It s tossed with onions spices corn beans salsa and enchilada sauce. Lay out 3 zucchini slices slightly overlapping and place a spoonful of the chicken mixture on top. Preheat oven to 425 degrees f.
Bake for approximately 20 minutes until the cheese is melted. Put the rolls in the dish with the loose end facing down so that they don t unravel when baking. This zucchini enchiladas recipe is fairly adaptable and easy to customize with any additional veggies spices or herbs.
Pressing firmly roll the zucchini up over the chicken and place in a large baking dish. After that use the remaining enchilada sauce to top the zucchini enchiladas. Spray 13x9 inch baking dish with cooking spray.
Add garlic cumin and chili powder and season with salt. Add zucchini squash and onion and cook stirring often until vegetables are tender and just beginning to brown about 10 minutes. Reduce heat to medium if vegetables start to burn.