ZUCCHINI ENCHILADAS
I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY
Here's what you need: shredded chicken, salt, onion, red bell pepper, jalapeño, shredded monterey jack cheese, garlic powder, paprika, chili powder, salt, pepper, lime, red enchilada sauce, zucchinis, fresh cilantro
Provided by Julie Klink
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
- With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
- Preheat the oven to 400˚F (200˚C).
- Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
- Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
- Transfer to a plate and sprinkle with cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 6 grams, Protein 41 grams, Sugar 13 grams
CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"
Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings (3 enchiladas per person)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
- Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
- Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
- Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.
Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
ZUCCHINI ENCHILADAS
An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!
Provided by RIVERSOUL82
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
- Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
- Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
- Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 12 g, Cholesterol 100.2 mg, Fat 25.3 g, Fiber 1.9 g, Protein 27.3 g, SaturatedFat 10.9 g, Sodium 693.5 mg, Sugar 3.6 g
CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, ground black pepper, chili powder, olive oil, salsa, zucchini, shredded cheddar cheese, roma tomato, avocado, chopped cilantro, lime, nonfat greek yogurt, lime juice, salt
Provided by Joey Firoben
Categories Lunch
Yield 1 serving
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- Cut zucchini in half and hollow out the centers
- Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
- On a cutting board, season the chicken breast with salt, pepper, and chili powder.
- Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
- Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
- Add the chicken to a bowl with the salsa and stir to combine.
- Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
- Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
- Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 696 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 13 grams, Protein 68 grams, Sugar 29 grams
ZUCCHINI "ENCHILADAS" RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, garlic, black beans, corn, enchilada sauce, lime, salt, cumin, chili powder, zucchinis, shredded cheddar cheese, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C).
- In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
- Add the garlic and stir to combine.
- Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
- Fold the ends of the zucchini over the filling and continue to roll, tightly.
- Transfer the zucchini rolls to a baking dish.
- Spoon over the remaining enchilada sauce and top with cheese.
- Bake for 15-20 minutes or until cheese is melted.
- Serve with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 9 grams, Protein 11 grams, Sugar 9 grams
BEEF ENCHILADAS RECIPE BY TASTY
Enchiladas, anyone? Seasoned ground beef and black beans are rolled in tortillas, then baked with enchilada sauce and shredded Mexican cheese for a melty, saucy meal that's bound to become a weeknight favorite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
- Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
- Bake until the cheese has melted, about 10 minutes.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 79 grams, Fat 46 grams, Fiber 11 grams, Protein 58 grams, Sugar 11 grams
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.
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