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Zucchini Enchiladas

1 tbsp. Extra-virgin olive oil                             3 cups cooked shredded chicken

1 large onion                                                    1 1/3 cup red enchilada sauce, divided                 

kosher salt                                                        4 large zucchini, halved lengthwise                       

2 cloves garlic, minced                                     1 cup each shredded Monterey Jack cheese

2 tsp. Ground cumin                                         1 cup shredded Cheddar cheese

Sour cream, for drizzling                                  2 tsp. Chili powder  

Fresh cilantro leaves, for garnish


Preheat oven to 350 degrees. In large skillet, heat oil over medium heat in large skillet. Add onion & season with salt. Cook until soft, 5 minutes, then add garlic, cumin, & chili powder & stir until combined. Add shredded chicken & 1 cup enchilada sauce & stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out 3, slightly overlapping, & place a spoonful of chicken mixture on top. Roll up & transfer to a baking dish. Repeat with remaining zucchini & chicken mixture.

Spoon remaining 1/3 cup enchilada sauces over zucchini enchiladas & sprinkle with cheeses.

Bake until melty, 20 minutes….Garnish with sour scream & cilantro & serve.

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