Chicken Zucchini Enchiladas Recipes

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

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.

VEGAN "CHICKEN" ZUCCHINI ENCHILADAS

Steps:

• Rinse and squeeze the jackfruit chunks. Then, trim off the hard bits and only keep the stringy parts.
• Next, finely chop the shallot and peppers.
• For the enchilada sauce, mix passata with cayenne pepper, smoked paprika, chilli powder, cumin, and hot sauce sauce in a bowl.
• For the filling, sizzle the shallots and garlic with oil in a skillet. Then, add jackfruit, peppers, a ladle of sauce, cilantro, lime juice, and cook for 10 minutes, mashing the jackfruit into shreds.
• For the zucchini wrap, peel the courgettes into thin, flat ribbons using a vegetable peeler.
• For each enchilada, stagger three zucchini slices lengthwise, and add one spoonful of filling at one end of the wrap.
• Then, roll the zucchini tightly around the filling and place it seam side down in a casserole dish.
• Top everything off with the remaining spicy sauce and vegan cheese if you're using it.
• Bake the zucchini enchiladas at 200°C (400°F) for 25-30 minutes and optionally garnish with fresh cilantro, a drizzle of hot sauce or vegan sour cream.

CHICKEN ZUCCHINI ENCHILADAS

Steps:

• Heat oven to 375°F.
• Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 2 to 3 min. or until crisp-tender. Remove from heat.
• Add chicken, chiles, dry seasonings and 3/4 cup cheese; mix lightly.
• Spray 13x9-inch baking dish with cooking spray. Cut each zucchini into 12 thin lengthwise slices, using "Y"-shaped vegetable peeler or mandolin slicer. Place 3 zucchini slices on cutting board, with long sides overlapping slightly. Spoon about 1/4 cup chicken mixture onto zucchini slices; spread to evenly cover zucchini. Roll up, starting at one short end; place, seam side down, in prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon salsa over roll-ups.
• Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, 5 min. or until melted.

CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"

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.

CHICKEN ZUCCHINI ENCHILADAS

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.

ZUCCHINI CHICKEN ENCHILADAS

Steps:

• Preheat over to 375
• In a medium bowl, stir Enchilada Sauce ingredients and set aside.
• In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 - 10 minutes while you are slicing zucchini.
• Preheat large skillet on medium heat and add chicken. Cover and cook for 10 - 12 minutes, turning once. Let cool a bit, transfer to a cutting board and shred using 2 forks.
• Assemble: in a medium 8" x 11" baking dish add a few tablespoons of Enchilada Sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini widthwise (cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and jalapenos, and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
• Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.