Prep Time:35 minsAdditional Time:35 minsTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:35 minsTotal Time:1 hr 10 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:35 mins
Additional Time:
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumonion, chopped1poblano pepper, seeded and chopped¼teaspoonsalt12 ounces cooked chicken breast, shredded (about 3 cups)1cupshredded Mexican-blend cheese, divided1(15 ounce) canenchilada sauce (1 1/2 cups), divided3mediumzucchini (about 1 pound), trimmed⅓cupsour cream3tablespoonsreduced-fat milk1cupshredded romaine lettuce½cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumonion, chopped
1poblano pepper, seeded and chopped
¼teaspoonsalt
12 ounces cooked chicken breast, shredded (about 3 cups)
1cupshredded Mexican-blend cheese, divided
1(15 ounce) canenchilada sauce (1 1/2 cups), divided
3mediumzucchini (about 1 pound), trimmed
⅓cupsour cream
3tablespoonsreduced-fat milk
1cupshredded romaine lettuce
½cupchopped fresh cilantro
Directions
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.
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.
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.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)443Calories32gFat12gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
