Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people (1 per person)
Calories 154 kcal
Ingredients:
1 tbsp. extra-virgin olive oil
1 large onion chopped
salt and black pepper to taste
2 cloves garlic minced or 2 tsp. garlic
powder
1 tsp. ground cumin
2 tsp. chili powder
2 tsp. smoked paprika
¾ cup red cabbage, diced
3 c. Chicken, cooked, shredded
2 (10 oz) cans or ~2 cups of red enchilada sauce divided
4 large zucchini (sliced with a mandolin or peeler)
1 cup shredded Monterey Jack
1 cup shredded cheddar
Plain, nonfat Greek yogurt for drizzling
Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 350ºF. 2. In large skillet over medium heat, heat oil. Add onion, pepper, and salt.
3. Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder,
smoked paprika, diced red cabbage, shredded chicken and 1 cup enchilada sauce.
4. Stir well until combined.
5. Using a mandolin, make thin slices of zucchini. **Set mandolin at middle to lowest
setting** Thicker slices will make rolling too difficult.
6. On a cutting board, lay out 2-4 zucchini slices (depending on the width of the
zucchini) slightly overlapping them. Then, add two tablespoons of chicken mixture on
top. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini
and chicken mixture.
7. After that, use remaining enchilada sauce to top the zucchini enchiladas.
8. Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
9. Bake for approximately 20 minutes and until cheese is melted.
10. Garnish with nonfat Greek yogurt and cilantro; serve.
Side note:
I found a zucchini called fuzzy zucchini at my local Asian market, Hmart. These come very very
large which make for a perfect sized enchilada, however, these may be difficult to find near
you. Simply search for ones wider in width and straight. Sometimes the larger they are, the
larger the seeds inside tend to be, making slicing near to
impossible.
