Using thinly sliced zucchini in place of tortillas is a great way to cut back on carbs and still enjoy cheesy chicken enchiladas. If you like the heat, opt for a spicy enchilada sauce.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 poblano pepper, seeded and chopped
- ¼ teaspoon salt
- 12 ounces cooked chicken breast, shredded (about 3 cups)
- 1 cup shredded Mexican-blend cheese, divided
- 1 (15 ounce) can enchilada sauce (1 1/2 cups), divided
- 3 medium zucchini (about 1 pound), trimmed
- ⅓ cup sour cream
- 3 tablespoons reduced-fat milk
- 1 cup shredded romaine lettuce
- ½ cup chopped fresh cilantro
- Step 1
Preheat oven to 425 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.
Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.
Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.
Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
Meanwhile, whisk sour cream and milk together in a small bowl. When the enchiladas have finished baking, top with lettuce and cilantro. Drizzle the sour cream mixture over the top.
To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
Tip: The strips should be able to roll around the filling without breaking. Test a few strips to make sure you have the right thickness. If they break, slice them thinner.
Serving Size: 4 enchiladas Per Serving: 443 calories; protein 27.3g; carbohydrates 12g; dietary fiber 2.5g; sugars 5.2g; fat 32.3g; saturated fat 14.4g; cholesterol 117.7mg; vitamin a iu 2330.4IU; vitamin c 30.8mg; folate 62.4mcg; calcium 272.9mg; iron 1.6mg; magnesium 58mg; potassium 693.8mg; sodium 316.2mg; thiamin 0.2mg. Exchanges:
4 1/2 fat, 2 1/2 lean protein, 1 1/2 vegetable, 1 high-fat protein