Ingredients
- A drizzle of olive oil
- Diced large onion
- Seasoned with a pinch of kosher salt and freshly ground black pepper
- A sprinkle of ancho chile powder
- Minced garlic cloves
- Ground cumin added for depth
- Sea salt for taste
- Shredded cooked chicken breasts weighing 2 pounds
- Red enchilada sauce, 1 ½ cups used separately
- Sharp Cheddar cheese, shredded into 2 cups
- Fresh green onions, chopped into green and white parts
- Chopped cilantro for a burst of flavor
- Thinly sliced large zucchinis lengthwise
- Crumbled queso fresco, to your liking
- A dollop of sour cream, if desired
- Fresh cilantro, chopped finely as per preference
Step 1
Begin by preheating the oven to 375 degrees F (190 degrees C) to create the perfect cooking environment.
Step 2
In a generously sized skillet, warm up some olive oil over medium heat. Sauté the onion until it becomes soft and fragrant, which usually takes around 5 minutes. Season this mixture with a pinch of salt and pepper for added flavor. Introduce the chile powder, garlic, cumin, and a sprinkle of sea salt, stirring until the flavors meld together beautifully. Now, fold in the chicken and a cup of enchilada sauce, blending everything well before removing it from the heat to let it cool down a bit.
Step 3
To this delightful chicken concoction, gently mix in a cup of Cheddar cheese, the white parts of green onions, and a quarter cup of fresh cilantro, enhancing the flavors and textures. Prepare a 9x11-inch baking dish by pouring a quarter cup of enchilada sauce at the bottom, creating a flavorful base for your dish.
Step 4
Lay out three slices of zucchini slightly overlapping on a cutting board. Spoon a small portion of the chicken mixture onto each zucchini slice, then roll them up and carefully place them in the prepared baking dish. Continue this process with the remaining zucchini slices and chicken mixture, creating a visually appealing display. Drizzle the remaining sauce over the zucchini enchiladas and generously sprinkle the top with the remaining Cheddar cheese and crumbled queso fresco.
Step 5
Slide the baking dish into the preheated oven and let it bake until the cheese turns ooey-gooey and irresistible, typically around 30 minutes. Once done, garnish your zucchini enchiladas with the green parts of the green onions, dollops of sour cream, and a sprinkle of fresh cilantro for that final touch of freshness and color. Enjoy your flavorful and colorful creation!
Extra Tips & Suggestions
- 1. Utilize the vertical space in your fridge by storing zucchinis in a hanging shoe organizer. This way, they will be easily accessible and you can prevent them from getting squished in the crisper drawer.
- 2. Keep your zucchinis fresh for longer by wrapping them in a damp cloth or paper towel before storing them in a reusable produce bag. This will help maintain their crispness and prevent them from drying out.
