Name: Zucchini-Wrapped Chicken Enchiladas
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: North America, Southwest
Ingredients: 1 Anaheim pepper; 3 cups cooked chicken, shredded; 2 cups shredded pepper jack cheese, divided; 2 ounces cream cheese, softened; 3 green onions, thinly sliced; 1 teaspoon hot pepper sauce; 2 cans (10 ounces each) enchilada sauce; 2 tablespoons tomato paste; 6 large zucchini (about 4 pounds)

Thin planks of zucchini are the perfect low-carb substitute for tortillas when making enchiladas. It's a healthy and delicious alternative and also looks so pretty on a plate. —Donna Kelly, Lehi, Utah

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Zucchini-Wrapped Chicken Enchiladas

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Yield:4 servings

Prep:40 min

Cook:35 min

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Ingredients

1 Anaheim pepper
3 cups cooked chicken, shredded
2 cups shredded pepper jack cheese, divided
2 ounces cream cheese, softened
3 green onions, thinly sliced
1 teaspoon hot pepper sauce
2 cans (10 ounces each) enchilada sauce
2 tablespoons tomato paste
6 large zucchini (about 4 pounds)

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Directions

Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skin blisters, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°.

Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onions and pepper sauce. In a small bowl, combine enchilada sauce and tomato paste; set aside.
Slice zucchini lengthwise into thirty-two 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside.
Spread half the sauce mixture into a 13x9-in. baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup chicken mixture off center on top. Roll up zucchini, starting with the short side; place into the prepared dish, seam side down. Repeat with remaining zucchini and chicken mixture. Top with remaining sauce and cheese.
Bake, uncovered, until heated through, 35-40 minutes.

Nutrition Facts

2 enchiladas: 590 calories, 33g fat (18g saturated fat), 169mg cholesterol, 957mg sodium, 24g carbohydrate (13g sugars, 5g fiber), 53g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...