Wednesday, September 7, 2011

Cheesy Chicken and Zucchini Enchiladas

If you have your own vegetable garden during the summer months then you definitely have experienced an over abundance of zucchini or squash at some point.  This recipe was developed to solve exactly that problem.  What to do with all that zucchini?  Zucchini bread, grilled zucchini, zucchini casseroles, but I wanted something spicy, light, and great to reheat for leftovers.

I recall seeing a recipe or two floating around for vegetarian zucchini enchiladas, but at my house, some type of protein is necessary.  I decided to add some roasted chicken to sauteed shredded zucchini and make my own chipotle enchilada sauce.  Perfect topped with cilantro, scallions, jalapenos, sour cream or all of the above.

1 chicken breast, or one cup left over chicken (shredded)
1 teaspoon olive oil
3 cloves garlic, crushed
1/2 small onion, minced
1/4 cup cilantro, chopped
2 medium zucchinis, grated
salt and fresh ground pepper (to taste)
1 1/2 cups grated reduced fat mexican blend cheese 
4 Large Whole Wheat tortillas
chopped scallions (optional)
chopped cilantro

Spicy Enchilada Sauce Recipe

1 garlic cloves, minced

2 tbsp chipotle chilis in adobo sauce (less if you don't like it spicy)

1 cup tomato sauce
1/2 teaspoon hot chipotle chili powder 
1/4 teaspoon ground cumin
1/2 cup fat free vegetable broth or chicken broth
salt and fresh pepper to taste


First start by making the enchilada sauce.  In a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes.   Set sauce to the side until the enchiladas are ready.
In a non-stick saute pan, sauté garlic and onions in olive oil over medium heat for about 2 minutes; add zucchini, salt and pepper to taste and cook about 4 minutes.

Remove from heat and add shredded chicken and cheese.

Spray a medium baking dish with non fat cooking spray then ladle about 1/4 cup of sauce in the bottom of the pan.

Lay tortilla on a flat surface.  Fill each tortilla, roll and place seam side down in a baking dish.
Top with enchilada sauce and cheese.  Bake until hot and the cheese is melted, about 20-25 minutes.

Add your favorite toppings and enjoy!!  Yummy!

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