Zucchini Enchiladas

Zucchini Enchiladas Will Make Your Life Easy

Zucchini Enchiladas are made of mild spicy chicken and poblano pepper wrapped in zucchini sheets for a quick and sumptuous lunch.

Ingredients :-

• ½ cup chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 3 tbsp fat free milk
• ⅓ cup sour cream
• 3 medium zucchini, trimmed
• 1 can enchilada sauce (1 and 1/2 cups), divided
• 1 cup shredded Mexican-blend cheese, divided
• 3 cups cooked chicken breast, shredded
• ¼ tspsalt
• 1 poblano pepper, seeded and chopped
• 1 medium onion, chopped
• 2 tbsps olive oil

Method :-

• Preheat oven to 425 degrees F. Heat oil in a large frying pan over medium flame. Add onion, poblano pepper and salt. Cook until the vegetables have softened and are beginning to brown for about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a bowl and add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce and mix before leaving it aside.
• Slice zucchini lengthwise into thin strips  with a vegetable peeler. Discard any uneven and broken pieces.
• Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so. Place 2 tbsp of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling for 16 enchiladas. Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.
• Bake until the sauce is bubbling and the cheese is melted for about half an hour.
• Whisk sour cream and milk together in a bowl. Top with lettuce and cilantro after the enchiladas have been baked. Drizzle the sour cream mixture on top before serving hot.