CHICKEN ZUCCHINI ENCHILADAS
A low-carb approach to enchiladas with zucchini tortillas.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
- Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
- Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
- Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g
CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"
Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings (3 enchiladas per person)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
- Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
- Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
- Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.
Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN ZUCCHINI ENCHILADAS
Turn zucchinis into a veggie-focused wrap for these Zucchini-Chicken Enchiladas! With shredded chicken, green chiles, cumin, cheese and salsa, you'll get all the great flavor of the Tex-Mex dish in this recipe for Zucchini-Chicken Enchiladas.
Provided by My Food and Family
Categories Casseroles
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 2 to 3 min. or until crisp-tender. Remove from heat.
- Add chicken, chiles, dry seasonings and 3/4 cup cheese; mix lightly.
- Spray 13x9-inch baking dish with cooking spray. Cut each zucchini into 12 thin lengthwise slices, using "Y"-shaped vegetable peeler or mandolin slicer. Place 3 zucchini slices on cutting board, with long sides overlapping slightly. Spoon about 1/4 cup chicken mixture onto zucchini slices; spread to evenly cover zucchini. Roll up, starting at one short end; place, seam side down, in prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon salsa over roll-ups.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, 5 min. or until melted.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
CHICKEN ZUCCHINI ENCHILADA CASSEROLE RECIPE
Provided by Diane0911
Number Of Ingredients 18
Steps:
- 1. Stir Enchilada sauce and set aside. 2. In another bowl, combine chicken ingredients, mix with hands and let marinate for 10 minutes. 3. Preheat large skillet on medium heat and add chicken. Cover and cook for 10-20 minutes, turning once. Let cool a bit, transfer to cutting board and shred chicken with a fork. 4. Preheat oven to 375 degrees. In medium 8x11 baking dish add a few stable spoons of Enchilada sauce spread evenly and sprinkle with 1 T. Quinoa. Place sliced zucchini lengthwise overlapping a little. Spread half of chicken, then half of Enchilada sauce, top with half of cheese, and jalapeño and 1 T. Quinoa. Repeat with another layer, finishing with zucchini and cheese on top. 5. Bake covered tightly for 45 minutes, then uncovered for another for snother 20 minutes and broil on high for 5 minutes or until cheese is browned. Let stand for 10 minutes before slicing.
FUNKY CHICKEN ENCHILADA CASSEROLE
Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.
Provided by Cooking44
Categories Chicken Enchiladas
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
- Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
- Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
- Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g
CHICKEN ENCHILADA CASSEROLE
Found this on an Ortega website when looking for a way of using up leftover turkey. Great with both chicken and turkey.
Provided by Lambkyns
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
- Remove from heat.
- Stir in chicken, chiles and seasoning mix
- Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
- Layer with remaining tortillas. Top with salsa and remaining cheese
- Bake for 30 to 35 minutes or until heated through and cheese is melted
Nutrition Facts : Calories 306.5, Fat 14.5, SaturatedFat 7, Cholesterol 55.9, Sodium 758.8, Carbohydrate 24.2, Fiber 5, Sugar 3.9, Protein 21.1
ZUCCHINI-WRAPPED CHICKEN ENCHILADAS
Steps:
- Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°., Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl combine enchilada sauce and tomato paste, set aside. , Slice zucchini lengthwise into 32 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside., Spread half of the sauce mixture into a 13x9 baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup of chicken mixture off center on top. Roll up zucchini starting with the short side, and place into the prepared dish, seam side down. Repeat with remaining ingredients. Top with remaining sauce and cheese., Bake, uncovered, until heated through, 35-40 minutes.
Nutrition Facts : Calories 590 calories, Fat 33g fat (18g saturated fat), Cholesterol 169mg cholesterol, Sodium 957mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 5g fiber), Protein 53g protein.
CHICKEN AND ZUCCHINI CASSEROLE
I got this recipe off a web site. If you like zucchini you will love this recipe. It takes a little time to prepare, but is worth the effort. Great recipe to use up that zucchini and leftovers. (freezes well)
Provided by Bonnie Sue
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and grease a 13 by 9 inch pan.
- Mix in separate bowl stuffing mix and melted butter; set this aside.
- Mix together all remaining ingredients.
- Place half the stuffing mix in the bottom of pan, add zucchini mixture over stuffing mix, place remaining stuffing mix over the top of zucchini mixture.
- Bake 20 to 30 minutes until zucchini is tender.
Nutrition Facts : Calories 370, Fat 24.1, SaturatedFat 12.8, Cholesterol 88.7, Sodium 659.7, Carbohydrate 19.9, Fiber 1.3, Sugar 3, Protein 18.8
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ZUCCHINI AND CHICKEN ENCHILADA CASSEROLE - INSPIRALIZED
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Reviews 8Total Time 45 minsEstimated Reading Time 3 mins
- Preheat the oven to 375 degrees. Coat a 9 x 13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium pot over high heat. When the oil is shimmering, add the arrowroot powder. Reduce the heat to medium and whisk until combined, about 1 minute. Add the tomato sauce, broth, cumin, chili powder, garlic powder, and salt. Increase the heat to high to bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 15 to 20 minutes, until thickened.
- While enchilada sauce cooks, spiralize the zucchinis. Slice halfway through the zucchinis lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip slices. Set aside.
- Spread ½ cup of the enchilada sauce on the bottom of the baking dish. Arrange zucchini slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle over with half of the beans, half of the chicken, 1 cup of the cheese, ½ cup of the enchilada sauce, and half of the spinach. Repeat starting with laying out the zucchini slices and then the beans, chicken, cheese, enchilada sauce, and spinach. Finish the casserole with the remaining zucchini and enchilada sauce.
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