Zucchini Enchiladas Recipe
Make Zucchini Enchiladas for Cinco de Mayo – It’s a Healthy Twist on a Classic!
Cinco de Mayo is almost here and I love to celebrate (and eat tacos)! I was looking through some dinner ideas the other day to come up with some new. I love tacos as I’ve mentioned but my hubby, e doesn’t care for tacos, but he does like Mexican food. So, I decided to try something new. I made him zucchini enchiladas.
Sounds weird, right? He’s on a healthy food kick, but still wants lots of flavor. He loves zucchini and I figured that if he hated what I came up with, he could have a regular taco on a flour tortilla. I even went out of my way (and comfort zone) to make homemade guacamole.
The first thing I had to do was take the zucchini, cut them in half and spoon out the middle. I don’t have a lot of experience cooking with it, so I was really surprised to find that the zucchini was soft and tender enough to spoon right out. I kinda scooped too much and they were really flexible. But, they still worked.
You have to roast the scooped out olive oil rubbed zucchini for about 10 minutes at 400 degrees. This adds a level of flavor and it also cooks it so that it’s delicious.
For the meat part, I knew I wanted to use chicken because it’s healthier (especially if you use boneless, skinless chicken breasts). But in the past, when I use chicken, it tends to turn out tough. And, I didn’t have time to use my crock pot. The only other option was to boil the meat. So, into a pot, four large chicken breasts went. This was too much meat. The breasts were so large that I only ended up using two. Once the chicken was boiled and shredded, I put it aside to cool.
While my chicken was cooking, I made my enchilada sauce. This was too easy. I took a can of tomato sauce (I only had a big can and used half of it). I took some olive oil and cooked a chopped onion in a skillet. Once the onion was soft, I added fresh garlic and cooked about a minute longer. Be careful not to burn the garlic…it makes it bitter. Remove your pan from the stove.
Add in your tomato sauce, cornstarch water, and taco seasoning packet. Stir well. DO NOT ADD SALT. Adding salt will be too much and you won’t be able to enjoy your meal. Add the skillet back to the stove and heat to a simmer. Add in the shredded chicken and heat for about 5 minutes.
- shredded chicken (about 2 cups)
- 1 small onion
- 4 cloves of fresh garlic
- 1 taco seasoning packet
- 1 small can of tomato sauce
- 1/4 cup water (add 1 tsp corn starch)
- 2-4 zucchini (cut them in half long ways)
- olive oil (to rub zucchini before roasting & for cooking onions)
- frozen corn-topping
- diced tomato-topping
- chopped cilantro-topping
- Take zucchini, cut in half long ways, scoop out centers. Rub and roast zucchini at 400 degrees for 7-10 minutes.
- Take diced onion and saute it in olive oil until soft, add chopped fresh garlic cloves.
- Remove from heat and add tomato sauce, taco seasoning.
- Mix water and corn starch together and add to tomato sauce mix.
- Cook for about 5 minutes.
- Add shredded chicken.
- Layer zucchini with chicken and sauce mix, corn, and cheese.
- Bake at 400 degrees until tops are golden.
- Top them with tomatoes and cilantro before serving them with sour cream and guacamole.
Here is the fun part. The assembly:
Keep your zucchini in the same pan you roasted them in (why wash another pan?). In the bottom of the zucchini, layer chicken and sauce mix, cheese, corn and more cheese. Top them with diced tomatoes and cilantro.
Bake these delicious enchiladas at 400 degrees for about 7 to 10 minutes. Serve the enchiladas with guacamole, salsa and sour cream.
Make these for your Cinco de Mayo celebration or just a fun twist to Taco Tuesday!
A big thanks to team member Missy for sharing this yummy recipe! If you try the recipe out let us know how you like it.