Description
Zucchini enchiladas are a healthy twist on traditional enchiladas, using zucchini as the wrap.
Ingrédients
L'échelle
- 4 medium zucchinis
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise to create thin strips.
- In a bowl, mix shredded chicken, half the cheese, cumin, chili powder, and salt.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Place a spoonful of the chicken mixture on each zucchini strip and roll it up.
- Arrange the rolled zucchini in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 25-30 minutes until the cheese is bubbly.
Notes
- Customize with your favorite fillings.
- Serve with sour cream or guacamole.
- Store leftovers in an airtight container.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 250
- Sucre: 3g
- De Sodium: 400mg
- La graisse: 10g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 3g
- La protéine: 20g
- Le taux de cholestérol: 60mg
Mots-clés: zucchini enchiladas, healthy enchiladas, gluten free recipes