Zucchini Wrapped Enchiladas

Zucchini Wrapped Enchiladas

By PS1000 Plan  , , ,

August 7, 2017

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4 Servings


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

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

"Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses."

"Bake until melty, 20 minutes. Garnish with sour cream and cilantro and serve."

This recipe comes straight from Delish


1 tbsp Extra-virgin olive oil

1 Large onion, chopped

1 dash Kosher salt

2 Cloves garlic, minced

2 tsp Ground cumin

2 tsp Chili powder

3 cups Shredded chicken

1 1/3 cups Red enchilada sauce, divided

4 Large zucchini, halved lengthwise

1 cup Shredded Monterey Jack

1 cup Shredded Cheddar

1 Sour cream, for drizzling (Phase 3)

1 Cilantro for garnish


Nutrition Facts

Serving Size4
Calories451 cal
Protein49 g
Sugar8 g
Total Fat19 g
Saturated Fat7.8 g
Total Carbohydrates21 g