Sauce

Image and recipe source: Closet Cooking​

Enchilada Sauce​

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4cups
A quick and easy homemade enchilada sauce with smokey chipotle chilies.

ingredients​

• 1 tablespoon oil
• 1 small onion, diced
• 1 clove garlic, chopped
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 chipotle chilies in adobo sauce
• 1 (28 ounce) can diced tomatoes
• salt and pepper to taste

directions​

1. Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
2. Add the garlic, cumin and oregano and saute until fragrant, about a minute.
3. Puree the onions and garlic along with the chilies and tomatoes in a blender or food processor and return to pan.
4. Bring to a boil, reduce the heat, simmer for a few minutes to thicken, season with salt and pepper and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.

Note: Add more or use less chipotle chili peppers depending on your desired level of heat.
Option: Replace chipotle chilies in adobo sauce with chili powder.
Nutrition Facts: Calories 76, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 230mg, Carbs 9g (Fiber 4g, Sugars 6g), Protein 2

Tasty chicken enchiladas made with zucchini wrappers instead of tortillas!


Zucchini is such a versatile food and one really fun way to use it is to slice it thinly, stuff it with something tasty and roll it up! You can fill zucchini roll-ups with many different things and one of my favourites are these zucchini enchilada roll-ups! These rollups are stuffed with a simple enchilada mixture of chicken, corn, beans and enchilada sauce before being placed in a baking pan, topped with more sauce along with plenty of cheese! Slicing the zucchini thinly and rolling everything up takes a bit of time and effort but it’s so worth it! Using zucchini instead of tortillas to rollup enchiladas is a tasty, light and healthy to enjoy enchiladas this summer!

Ingredients
2 cups cooked chicken, shredded or sliced/diced
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
2 cups enchilada sauce
2 pounds zucchini (~2-4 medium-large), sliced thinly lengthwise*
1 cup cheddar cheese, shredded
2 tablespoons cilantro, chopped (optional)

directions
Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4 inch wide roll), overlapped a little, and place 2-3 tablespoons of the chicken filling on, before rolling up and placing in the baking pan. Repeat until all of the filling and zucchini has been used, about 24 rolls.
Drizzle the remaining 1/2 cup enchilada sauce of the top of the rolls, followed by the cheese.
Bake in a preheated 375F/190C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
Enjoy, garnished with cilantro!
Tip: Use a mandoline to slice the zucchini thinly.
Option: I like to use a mix of cheddar cheese and monterey jack cheese.

Sauce home made or buy jar