Chicken Zucchini Enchiladas
- SERVES: 8
- PREP: 45 minutes
- TOTAL TIME: 1 hour
Enchiladas, the Dirty Healthy way!
When June rolls around and we're overloaded with the bounty of summer produce (aka too much squash and zucchini), this recipe is a great way to put it to use. It starts with canned roasted tomatillo sauce that gets zhushed up with fresh cilantro, cream, jalapeño and onion. Next, make strips of zucchini using a mandoline and lightly sear in a pan to remove excess water. Finally, you're ready to roll! Mix the chicken with the sauce and cheese and carefully roll into little pouches, place them in our large Ceramic Bakeware, top with more cheese, and bake. Top the whole thing with avocado, fresh cilantro, and diced red onion. Beautiful, dirty healthy, and delicious—this dish will be a showstopper at your next BBQ!
For the tomatillo sauce:
One 28-ounce can fire-roasted tomatillos, drained (or 2 12-oz cans of green enchilada sauce)
1 jumbo onion, roughly chopped
4 small whole jalapeños, trimmed and roughly chopped
1 cup cilantro leaves and tender stems
1 cup heavy cream
1/2 cup water
4 teaspoons kosher salt
For the zucchini and filling:
4 large zucchini (2 1/2 pounds total), trimmed
1 tablespoon vegetable oil
4 cups shredded cooked chicken
3 cups shredded mozzarella cheese
1 cup finely chopped cilantro, plus more for garnish
1 tablespoon kosher salt
1 small red onion, diced
1 avocado for topping
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