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.
CHICKEN ZUCCHINI ENCHILADAS
Turn zucchinis into a veggie-focused wrap for these Zucchini-Chicken Enchiladas! With shredded chicken, green chiles, cumin, cheese and salsa, you'll get all the great flavor of the Tex-Mex dish in this recipe for Zucchini-Chicken Enchiladas.
Provided by My Food and Family
Categories Casseroles
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
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.
More about "chicken zucchini enchiladas recipes"
ZUCCHINI ENCHILADAS WITH CHICKEN {LOW CARB} – …
From wellplated.com
5/5 (4)Total Time 1 hrCategory Main CourseCalories 100 per serving
- In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
- With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
- Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.
BEST ZUCCHINI ENCHILADAS RECIPE - HOW TO MAKE ZUCCHINI …
From delish.com
ZUCCHINI ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
ZUCCHINI CHICKEN ENCHILADAS - TASTEFULLY SIMPLE
From tastefullysimple.com
Cuisine American, Mexican, Tex-MexCategory Chicken & Turkey, ChickenServings 6Total Time 1 hr
CHEESY ZUCCHINI AND CHICKEN “ENCHILADAS” - FOOD NETWORK
CHICKEN ZUCCHINI ENCHILADAS | AMERICAN HEART ASSOCIATION
From heart.org
Servings 4Calories 293 per serving
CHICKEN ZUCCHINI ENCHILADA – COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN ZUCCHINI ENCHILADAS - AMERICAN HEART ASSOCIATION
From cpr.heart.org
GREEN CHILE CHICKEN ENCHILADAS - RUSHING TO THE KITCHEN
From rushingtothekitchen.com
CHICKEN ZUCCHINI ENCHILADAS - THECHOWDOWN
From thechowdownblog.com
CHICKEN ZUCCHINI ENCHILADAS | AMERICAN HEART ASSOCIATION RECIPES
From sitecore93stagerecipes.heart.org
20+ EASY HIGH-PROTEIN DINNER CASSEROLE RECIPES | EATINGWELL
From eatingwell.com
CHICKEN ENCHILADA CASSEROLE - RECIPE - COOKS.COM
From cooks.com
CHICKEN AND ZUCCHINI ENCHILADAS | OREGONIAN RECIPES
From recipes.oregonlive.com
ZUCCHINI ENCHILADAS RECIPES - NDALU.UK.TO
From ndalu.uk.to
CHICKEN AND ZUCCHINI ENCHILADAS | MYFITNESSPAL
From blog.myfitnesspal.com
CHICKEN ZUCCHINI ENCHILADAS - AMERICAN HEART ASSOCIATION
From professional.heart.org
CHICKEN ZUCCHINI ENCHILADAS | AMERICAN STROKE ASSOCIATION
From stroke.org
CHICKEN ZUCCHINI ENCHILADAS | GO RED FOR WOMEN
From goredforwomen.org
CHICKEN ZUCCHINI ENCHILADAS | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
CRISPY OVEN CHICKEN AND ZUCCHINI SHEET-PAN DINNER
From tablespoon.com
15 GREEN CHILI CHICKEN ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
You'll also love