Zucchini Wrapped Chicken Enchiladas
Wednesday, February 13, 2019
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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.
Ingredients
Enchilada Sauce
- 5 cloves garlic
- 1/2 tbsp olive oil
- 1 large onion
- 2 jalapeƱos (+/- depending on desired spiciness)
- 2 15oz cans chopped tomatoes
- 1 1/4 cups chicken broth
- 1 tbsp cumin
- 1/2 tsp chilli powder
- 1/4 tsp salt
Instructions
- 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).
full reading : https://www.everylastbite.com/2017/04/21/chicken-enchiladas/