Name: Chicken Zucchini Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 3/4 cup cooked chicken, shredded; 2 oz. Greek cream cheese (or Neufchatel), softened; 2 – 3 Tablespoons salsa (I used my cilantro almond salsa – recipe here); 1 zucchini; About 1 – 1 1/2 cups shredded sharp cheddar cheese (or Mexican blend); About 1 cup of tomatillo sauce (recipe here) or other enchilada sauce; Options for garnish: fresh cilantro, chopped tomatoes, shredded lettuce, guacamole

Ingredients

Scale

3/4 cup cooked chicken, shredded
2 oz. Greek cream cheese (or Neufchatel), softened
2 – 3 Tablespoons salsa (I used my cilantro almond salsa – recipe here)
1 zucchini
About 1 – 1 1/2 cups shredded sharp cheddar cheese (or Mexican blend)
About 1 cup of tomatillo sauce (recipe here) or other enchilada sauce
Options for garnish: fresh cilantro, chopped tomatoes, shredded lettuce, guacamole

Instructions

Preheat the oven to 350 F.
In a small mixing bowl, shred the chicken and mix it with the cream cheese and some salsa. Taste and add more salsa or cream cheese if desired.
Using a vegetable peeler, peel off thin strips of zucchini, then lay 3 or 4 strips so they overlap slightly on the long end. Put a large spoonful of the chicken mixture towards one end of the strips and top with a bit of shredded cheese. Roll the zucchini strips over to encase the chicken mixture. Set the enchilada in a small baking pan or oven-safe dish. Repeat until you’ve used up all the chicken mixture.
Put the dish in the oven and bake for 10 minutes, then pull it out and cover the enchiladas with the sauce, then sprinkle with more shredded cheese. Bake for another 15 minutes or until the cheese is melted and the sauce is bubbly and hot.
Remove from oven and let cool just slightly before serving. Garnish as desired.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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