Zucchini Enchiladas

Zucchini Enchiladas

|| 5 MIN READ

Ingredients:

  • 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 3 cups)
  • 1 cup shredded Mexican-blend cheese, divided
  • 1 (15 ounce) can enchilada sauce (1½ cups), divided
  • 3 medium zucchini (about 1 pound), trimmed
  • 3 tablespoons milk
  • 1 cup shredded romaine lettuce
  • ½ cup chopped fresh cilantro

Instructions:

  1. Preheat oven to 425°F. Preheat Xtrema Skillet on low for a couple minutes. Add oil, then onion, poblano and salt. Raise to medium heat and cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to low if vegetables start to burn.
  2. Transfer to a large bowl. Add chicken, ½ cup cheese and ½ cup enchilada sauce. Stir to combine; set aside.
  3. Using 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.
  4. Spread ¼ cup enchilada sauce on the bottom of an Xtrema Versa Skillet. Lay three strips of zucchini on a clean work surface, overlapping the edges by ¼ 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 skillet. Repeat with the remaining zucchini strips and filling. Top the zucchini rolls with the remaining ¾ cup enchilada sauce and ½ cup cheese.
  5. Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
  6. Meanwhile, 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.

Tips:

  • To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
  • Tip: The strips should be able to roll around the filling without breaking. Test a few strips to make sure you have the right thickness. If they break, slice them thinner.

 

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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