Zucchini- Chicken Enchiladas

Feb 10

When I mention zucchini, Richard is less than thrilled. But I know there's more to this vegetable. It's so versatile- sliced zucchini, speared zucchini, zoodles, shredded zucchini... I mean I can go on (for maybe just for another example or two).

Personally, I love to use it as a substitue for carbs when I can. And zucchini-chicken enchiladas are the perfect excuse to do so! They're hearty, flavorful and guilt-less... unless you use as much cheese as I do- in all fairness, I am a Mexican midwestern.

Let's begin!

First, prep your red bell pepper, onion and corn. Next, use a peeler and peel each zucchini into thin slices. Place the slices on a paper towel to let them dry out a bit. Zucchini naturally has a lot of water- 95% 😮 ... so you want to make sure to take some of the moisture out.

Now it's the fun part- time to roll your enchiladas! Take three zucchini strips and overlap them to make a wide strip. I suggest placing the first one down and slightly overlapping the middle strip on the left and right. This will make it easier to roll up.

Place shredded chicken, diced red peppers, onions, corn, and cheese (reserve ½ cup) on the end of the zucchini strip. You can also add whatever you want in there- beans, scallions, chilies (if you're brave... I am not #WorstMexicanEver). Your filling should be no longer than 1/2 the your strip. I know it can be tempting to fill those bad boys, but you'll regret it Then, roll your strip starting with the side that has the filling. Try to roll as tight as possible. Transfer to your baking dish and repeat.