Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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1 poblano pepper, seeded and chopped
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¼ teaspoon salt
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12 ounces cooked chicken breast, shredded (about 3 cups)
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1 cup shredded Mexican-blend cheese, divided
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1 (15 ounce) can enchilada sauce (1 1/2 cups), divided
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3 medium zucchini (about 1 pound), trimmed
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⅓ cup sour cream
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3 tablespoons reduced-fat milk
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1 cup shredded romaine lettuce
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½ cup chopped fresh cilantro
Directions
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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.
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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.
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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.
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Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
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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.
Tips
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.
Nutrition Facts (per serving)
443 | Calories |
32g | Fat |
12g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 4 enchiladas | |
Calories 443 | |
% Daily Value * | |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 5g | |
Protein 27g | 55% |
Total Fat 32g | 41% |
Saturated Fat 14g | 72% |
Cholesterol 118mg | 39% |
Vitamin A 2330IU | 47% |
Vitamin C 31mg | 34% |
Folate 62mcg | 16% |
Sodium 316mg | 14% |
Calcium 273mg | 21% |
Iron 2mg | 9% |
Magnesium 58mg | 14% |
Potassium 694mg | 15% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.