Zucchini Enchiladas
- Replies 0
I love cooking something different and I wasn't sure if my family would like this recipe and I was surprised most of them did.
Ingredients
- 2 cups cooked chicken, shredded or sliced/diced
- 1 cup of canned black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 2 cups of enchilada sauce
- zucchini 4 to 6 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded ( I used 2 different cheeses)
- 2 tablespoons coriander, chopped (optional)
- Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
- Spread 1/2 cup enchilada sauce over the bottom of a 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 190C or 170 fan forced oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
- Enjoy, garnished with coriander !
Last edited:
