CHICKEN ZUCCHINI ENCHILADAS
A low-carb approach to enchiladas with zucchini tortillas.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
- Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
- Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
- Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
ZUCCHINI-WRAPPED CHICKEN ENCHILADAS
Steps:
- Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°., Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl combine enchilada sauce and tomato paste, set aside. , Slice zucchini lengthwise into 32 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside., Spread half of the sauce mixture into a 13x9 baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup of chicken mixture off center on top. Roll up zucchini starting with the short side, and place into the prepared dish, seam side down. Repeat with remaining ingredients. Top with remaining sauce and cheese., Bake, uncovered, until heated through, 35-40 minutes.
Nutrition Facts : Calories 590 calories, Fat 33g fat (18g saturated fat), Cholesterol 169mg cholesterol, Sodium 957mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 5g fiber), Protein 53g protein.
CHICKEN ZUCCHINI ENCHILADA CASSEROLE RECIPE
Provided by Diane0911
Number Of Ingredients 18
Steps:
- 1. Stir Enchilada sauce and set aside. 2. In another bowl, combine chicken ingredients, mix with hands and let marinate for 10 minutes. 3. Preheat large skillet on medium heat and add chicken. Cover and cook for 10-20 minutes, turning once. Let cool a bit, transfer to cutting board and shred chicken with a fork. 4. Preheat oven to 375 degrees. In medium 8x11 baking dish add a few stable spoons of Enchilada sauce spread evenly and sprinkle with 1 T. Quinoa. Place sliced zucchini lengthwise overlapping a little. Spread half of chicken, then half of Enchilada sauce, top with half of cheese, and jalapeño and 1 T. Quinoa. Repeat with another layer, finishing with zucchini and cheese on top. 5. Bake covered tightly for 45 minutes, then uncovered for another for snother 20 minutes and broil on high for 5 minutes or until cheese is browned. Let stand for 10 minutes before slicing.
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- Preheat the oven to 375 degrees. Coat a 9 x 13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium pot over high heat. When the oil is shimmering, add the arrowroot powder. Reduce the heat to medium and whisk until combined, about 1 minute. Add the tomato sauce, broth, cumin, chili powder, garlic powder, and salt. Increase the heat to high to bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 15 to 20 minutes, until thickened.
- While enchilada sauce cooks, spiralize the zucchinis. Slice halfway through the zucchinis lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip slices. Set aside.
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