These zucchini chicken enchiladas are a total weeknight game-changer.
These cheesy delicious bundles of joy are GLUTEN FREE/CARB FREE/KETO FRIENDLY.
But, most importantly, they’re freakin delicious. So on with it already Vic!
Take your zucchini and slice it longways, about 1/2 inch in thickness. I know it’s tough to do, but try your hardest to get them thin.
If they’re a little thicc that’s OK too 😉
Drizzle olive oil over the zucchini and sprinkle with salt and pepper. Then heat it up somehow!
We have an indoor grill pan, so I used that, but you can throw them in a pan or on a tray into the oven at about 425° for a few minutes.
The goal is to get the zucchini pliable enough to be rolled up without breaking. But not too soft that they start to fall apart.
But one thing you do want to fall apart? That tasty chicken baby!
There are also a ton of different ways to make the shredded chicken. But, you know me, I like it simple.
So, I put chicken breast in my instant pot and added a taco seasoning packet, a jar of salsa, and half a can of enchilada sauce.
VOILA. Mexican shredded chicken.
You can also do literally the exact same thing in a regular pot on the stove over medium low heat for as long as it takes to get the chicken shred-able.
In an oven safe baking dish, pour the other half of the enchilada sauce in to line the bottom.
Assemble your enchiladas by placing the shredded chicken onto the center of the zucchini plank, then roll it up with the seam side down.
Once your enchiladas are assembled…
COVER THOSE BAD BOYS IN CHEESE!!!
Cover your pan with foil and place into a 425° oven for 12 minutes, then remove the foil and cook for another 5 until the cheese is nice and bubbly.
Grab a spatula and scoop those babies out and ENJOY!
Vic’s Tricks To…Zucchini Chicken Enchiladas
Ingredients
- 3 boneless skinless chicken breasts
- 1 10 oz can enchilada sauce
- 1 15.5oz jar salsa
- 1 taco seasoning packet
- 3 zucchinis
- Olive oil
- Salt and pepper
- 1 cup shredded Mexican blend cheese
Instructions
- Combine chicken breast, half the can of enchilada sauce, the jar of salsa, and the taco packet to an instant pot (cooked on high for 15 minutes) or a pot with a lid (cooked on medium low for 20-25 minutes or until shred-able)
- Cut zucchini longways into 12 planks
- Drizzle zucchini planks on both sides with oil and sprinkle with salt and pepper
- Grill or cook zucchini until tender
- Layer the remaining enchilada sauce on bottom of an oven safe baking dish
- Roll chicken into the zucchini and place seam side down
- Cover with cheese, cover the dish with aluminum foil, and place in 425° oven for 12 minutes
- Remove foil and cook for another 5 minutes until cheese is bubbly
- Enjoy!
Happy Eating!
