Zucchini Enchiladas With Chicken Recipe

Name: Zucchini Enchiladas With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini large, ends trimmed, cut into 4-inch pieces; 1 tablespoon olive oil; 1/2 cup yellow onion diced; 1 clove garlic minced; 1 jalapeno minced; 1 teaspoon cumin; 1/2 teaspoon sea salt; 1 cup black beans rinsed; 8 ounces cooked chicken breast pulled; 4 ounces cream cheese cut into cubes; 1 cup Tomatillo (green) salsa; 1/2 cup tomato salsa; 1 cup cheddar cheese shredded

Servings: persons

2 zucchini large, ends trimmed, cut into 4-inch pieces
1 tablespoon olive oil
1/2 cup yellow onion diced
1 clove garlic minced
1 jalapeno minced
1 teaspoon cumin
1/2 teaspoon sea salt
1 cup black beans rinsed
8 ounces cooked chicken breast pulled
4 ounces cream cheese cut into cubes
1 cup Tomatillo (green) salsa
1/2 cup tomato salsa
1 cup cheddar cheese shredded

1
Preheat oven to 350u00b0 F
2
Heat olive oil in large skillet over medium heat. Add onion, garlic and jalapeno and saute 3-4 minutes. Stir in cumin and saute 1 minute longer. Add black beans, chicken and cream cheese to skillet and cook until melted and heated through. Remove from heat.
3
Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thin Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini sections.
4
Cut zucchini sheets into 6-inch pieces, yields about 10-12 sheets. Spread sheets out evenly on work surface. Divide chicken mixture between sheets and spread out evenly, leaving a 1-inch strip empty on the end of the sheets. Starting with the filled end, roll tightly and transfer to 9 x 13 pan. Top with both salsas and cheese. Cover with foil and bake 20 minutes. Remove foil and continue baking 10 minutes until bubbly and beginning to brown.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 zucchini large, ends trimmed, cut into 4-inch pieces, 1 tablespoon olive oil, 1/2 cup yellow onion diced, 1 clove garlic minced, and more.

Yes, Zucchini Enchiladas With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Enchiladas With Chicken

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