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Kitchen Tips
- Choose firm zucchinis to hold their shape better during cooking.
- Use a mandoline or vegetable peeler to get even, thin slices.
- Don’t overfill the enchiladas to prevent them from falling apart when baking.
Ingredients 0/16
Why This Recipe Is So Good
Step 1
Lightly heat your oven to 375°F (190°C). In a large skillet, warm up some olive oil over medium heat, then sauté the onion until it’s nice and soft, about 5 minutes. Season with a bit of salt and pepper, then add the chile powder, garlic, cumin, and a pinch of sea salt. Stir everything together until it smells amazing. Toss in the chicken and a cup of enchilada sauce, mix well, and take the pan off the heat to let it cool down a bit.
Step 2
Once the chicken mixture has cooled, stir in a cup of shredded Cheddar, the white parts of the green onions, and some fresh cilantro. Pour a little enchilada sauce (about 1/4 cup) into the bottom of a 9x11-inch baking dish to keep things from sticking.
Step 3
Lay out three zucchini slices on a cutting board with a slight overlap, then spoon a good amount of the chicken filling onto one edge. Roll them up gently and place each roll seam-side down in the baking dish. Keep rolling and filling until all your zucchini and chicken mixture are used up. Drizzle the remaining enchilada sauce over the top, then sprinkle with the rest of the Cheddar cheese and some queso fresco.
Step 4
Pop the dish into the oven and bake for about 30 minutes, or until the cheese is melted and bubbly. When it’s done, add a sprinkle of the green parts of the green onions, a dollop of sour cream, and a little extra cilantro for freshness before serving.
