Zucchini Enchiladas

Votes: 15

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 290, total fat 17 G., saturated fats 7 G., proteins 25 G., carbohydrates 10 G., fiber 3 G., cholesterol 75 mg, sodium 1050 mg, sugar 5 G.

Traditional Mexican enchiladas are filled with cornmeal tortillas. However, zucchini is just as good as yellow tortillas for making rolls. Plus, zucchini is more readily available when it's in season. Making enchiladas isn't as difficult as it might seem. A vegetable peeler or a mandoline shredder will do the trick. Once you've made this easy and healthy dish, you might find you don't need tortillas anymore.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 - 4 medium zucchini
2 tablespoons of vegetable oil
4 shallots, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tbsp chili powder
3 cups shredded grilled chicken (skinless)
1.5 cups salsa (smooth)
1 cup coarsely grated cheese mixture: mature cheddar, Colby, Monterey Jack
A splash of chipotle hot sauce, plus extra for serving (optional)
2 tbsp sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, Monterey Jack cheese, chili seasoning, salsa sauce, zucchini, sour cream

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Heat the vegetable oil in a large skillet over medium heat. Add the white parts of the shallots and garlic and cook, stirring frequently, until softened (about 5 minutes). chili powder and cook, stirring, until the shallots are coated and the oil turns brick red, about 1 minute.
Remove from heat, stir in chicken, 1/2 cup salsa and 1/2 cup cheese.

Cut the zucchini in half lengthwise and lay them cut-side down on a work surface. Using a Y-shaped vegetable peeler, trim the widest strips possible from each zucchini, running the blade along the entire length (the first few may be too narrow). Make 36 such strips.
Lay out 3 zucchini strips, overlapping slightly, to form a rectangle (think of it as a "tortilla"). Spoon about 1/4 cup of the chicken mixture into one of the short sides, then fold over to enclose the filling. Place in a 2- to 3-quart baking dish. Wrap the filling in the remaining zucchini strips and place in the dish as well. Drizzle the rolls with 1 cup of salsa. Add a few dashes of hot sauce and sprinkle with 1/2 cup of the remaining 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 with a little water and drizzle it over the enchiladas. Sprinkle with shallots and serve with additional hot sauce, if desired.

Categories:

recipe / Healthy eating / Gluten-free dishes / Calorie content of prepared meals / Main courses / Casseroles / Vegetables and mushrooms / Bird / Grilled poultry / / Mexican cuisine

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