Best 2 Chicken Zucchini Enchiladas Recipes
Indulge in the culinary delight of Chicken Zucchini Enchiladas, a tantalizing fusion of Mexican and Italian flavors. This delectable dish features tender chicken, sautéed zucchini, and a tangy homemade enchilada sauce, all harmoniously wrapped in soft tortillas and smothered with melted cheese. Each bite offers a symphony of flavors, textures, and aromas that will leave you craving more.
This recipe provides two variations to cater to different dietary preferences. The classic version features a rich and savory filling made with chicken, zucchini, and a blend of aromatic spices. For a vegetarian delight, the meatless variation offers a hearty filling of zucchini, mushrooms, and bell peppers, bursting with umami flavors. Both versions are equally satisfying and delectable, ensuring that every palate is catered to.
The homemade enchilada sauce is the heart of this dish, adding a vibrant red hue and a complex flavor profile. Made with fresh tomatoes, roasted peppers, and a blend of spices, this sauce is simmered to perfection, resulting in a rich and tangy concoction that perfectly complements the fillings.
To assemble these enchiladas, simply dip the tortillas in the enchilada sauce, fill them with the chicken or vegetarian filling, and roll them up. Arrange them in a baking dish, top with more sauce, cheese, and your favorite toppings, and bake until golden brown and bubbly. The result is a visually stunning and incredibly flavorful dish that is perfect for any occasion.
Whether you're a seasoned home cook or a beginner in the kitchen, this Chicken Zucchini Enchiladas recipe is sure to impress. With its easy-to-follow instructions and mouthwatering results, it's a recipe that will become a staple in your culinary repertoire. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds dancing with joy.
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
SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE
A recipe for quick-cooking chicken and zucchini enchiladas.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Zucchini Salsa Tortillas Dinner Coriander Cumin Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
- Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
- Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
- Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
Tips:
- Make sure to use fresh, high-quality ingredients for the best flavor.
- If you don't have a grill, you can cook the chicken in a skillet over medium heat.
- If you don't have enchilada sauce, you can use a combination of tomato sauce and chili powder.
- To make the enchiladas ahead of time, assemble them and then refrigerate them for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
These chicken zucchini enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and can be customized to your liking. So next time you're looking for a quick and tasty meal, give these enchiladas a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
