Zucchini Wrapped Chicken Enchiladas

Chicken Enchiladas are one of my favourite decadent Mexican dishes. Warm tortillas wrapped around chicken soaked in a delicious spicy sauce and topped with melted cheese.
Zucchini Wrapped Chicken Enchiladas

Enchilada Sauce
  1. 5 cloves garlic
  2. 1/2 tbsp olive oil
  3. 1 large onion
  4. 2 jalapeƱos (+/- depending on desired spiciness)
  5. 2 15oz cans chopped tomatoes
  6. 1 1/4 cups chicken broth
  7. 1 tbsp cumin
  8. 1/2 tsp chilli powder
  9. 1/4 tsp salt
  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Place the garlic, onion and jalapeƱo in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
  • Once the sauce has thickened, taste and adjust the seasoning by adding more chilli, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated. 
  • Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife (just make sure that each slice is very thin).