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Using thinly sliced zucchini in place of tortillas is a great way to cut back on carbs and still enjoy cheesy chicken enchiladas. If you like the heat, opt for a spicy enchilada sauce.

Hilary Meyer
Source: EatingWell.com, May 2018

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.

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  • Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.

  • Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.

  • Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.

  • Meanwhile, whisk sour cream and milk together in a small bowl. When the enchiladas have finished baking, top with lettuce and cilantro. Drizzle the sour cream mixture over the top.

Tips

To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.

Tip: The strips should be able to roll around the filling without breaking. Test a few strips to make sure you have the right thickness. If they break, slice them thinner.

Nutrition Facts

443 calories; protein 27.3g; carbohydrates 12g; dietary fiber 2.5g; sugars 5.2g; fat 32.3g; saturated fat 14.4g; cholesterol 117.7mg; vitamin a iu 2330.4IU; vitamin c 30.8mg; folate 62.4mcg; calcium 272.9mg; iron 1.6mg; magnesium 58mg; potassium 693.8mg; sodium 316.2mg; thiamin 0.2mg.
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