Zucchini Enchiladas 💥
Ingredients:
1 tbsp. extra-virgin olive oil
1 cup leeks chopped
¼ tsp kosher salt... View MoreZucchini Enchiladas 💥
Ingredients:
1 tbsp. extra-virgin olive oil
1 cup leeks chopped
¼ tsp kosher salt
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
18 ounces Shredded chicken breast
1 c. red enchilada sauce
2 1/2 pounds zucchini, halved lengthwise
1 c. Shredded low fat Monterey Jack
1 c. shredded low fat Cheddar
2 Tbs Sour cream, for drizzling (or fresh cilantro leaves + jalapeños for garnish)
Directions:
Preheat oven to 350º.
-In large skillet over medium heat, heat oil.
-Add leeks and season with salt.
-Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
-Add shredded chicken and 3/4 cup enchilada sauce and stir until saucy.
-On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
-Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
-Roll up and transfer to a baking dish.
-Repeat with remaining zucchini and chicken mixture.
-Spoon remaining 1/4 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
-Bake until melty, 20 minutes.
-Garnish with sour cream or cilantro/jalapeños and serve.
Makes 5 servings
Per serving
1 Leaner protein
3 vegetables
3 condiments
1 fat
