Zucchini-Wrapped Chicken Enchiladas
TOTAL TIME: Prep: 40 min.+ standing Bake: 35 min.
YIELD: 4 servings.
Ingredients
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1 Anaheim pepper
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3 cups cooked chicken, shredded
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2 cups shredded pepper jack cheese, divided
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2 ounces cream cheese, softened
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3 green onions, thinly sliced
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1 teaspoon hot pepper sauce
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2 cans (10 ounces each) enchilada sauce
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2 tablespoons tomato paste
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6 large zucchini (about 4 pounds)
Directions
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1.
Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skin blisters, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°.
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2.
Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl, combine enchilada sauce and tomato paste; set aside.
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3.
Slice zucchini lengthwise into thirty-two 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside.
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4.
Spread half the sauce mixture into a 13x9-in. baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup chicken mixture off center on top. Roll up zucchini, starting with the short side; place into the prepared dish, seam side down. Repeat with remaining zucchini and chicken mixture. Top with remaining sauce and cheese.
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5.
Bake, uncovered, until heated through, 35-40 minutes.
Nutrition Facts
2 enchiladas: 590 calories, 33g fat (18g saturated fat), 169mg cholesterol, 957mg sodium, 24g carbohydrate (13g sugars, 5g fiber), 53g protein.
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