Description
A delicious and cheesy baked zucchini enchiladas recipe that replaces tortillas with zucchini slices for a healthier twist.
Ingredients
Scale
- 2 large zucchinis, sliced lengthwise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked chicken, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- Brush the zucchini slices with olive oil and season with salt and pepper.
- In a bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, and garlic powder.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a spoonful of the chicken mixture on each zucchini slice, roll it up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled zucchini.
- Sprinkle the shredded cheeses evenly over the top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy.
Notes
- You can substitute chicken with ground beef or turkey.
- For a spicier version, add diced jalapeños.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
Keywords: cheesy baked zucchini enchiladas, healthy enchiladas, zucchini recipe