Sheet Pan Zucchini Chicken Enchiladas

Low-carb zucchini chicken enchiladas made with zucchini rather than customary tortillas. They are loaded down with chicken, corn, and bean filling. Unimaginably fulfilling, solid, and light.

 

Made with zucchini instead of conventional tortillas. Scrumptious and ideal for any individual who cherishes the kinds of chicken enchiladas yet needs something lighter as in less carb-stacked.

 

This zucchini enchiladas formula is genuinely versatile and simple to alter with any extra veggies, flavors, or spices.

 

 

 

Ingredients

• 2 Tbsp. olive oil
• 1/2 black beans, drained and rinsed
• 2 tsp. ground cumin
• 1/2 cup frozen corn (no need to thaw)
• 2 tsp. chili powder
• 2 cloves garlic, minced
• 1 medium onion, chopped
• Kosher salt and fresh black pepper
• 1/2 cup tomato salsa
• 3 cups shredded cooked chicken
• 2 lbs. zucchini, about 3 medium
• 1 cup red enchilada sauce, divided
• 1 cup shredded Mexican blend cheese, divided

You Will Also Need:

• Vegetable peeler (Y shaped peeler works the best)
• Sheet pan (half sheet 18 X 13)

 

 

Instructions

1. Heat oil in a large skillet over medium heat. Add onions and garlic, and cook 3-4 minutes, or until soft.
2. Stir in corn, beans, chili powder, and cumin. Then add the shredded chicken.
3. Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper, to taste.
4. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with a non-stick spray.
5. Trim the ends of the zucchini and using a vegetable peeler, peel zucchini into thin ribbons. First few are usually too skinny to use. You can also use a mandoline slicer. You need a total of 42 zucchini ribbons.
6. On a cutting board, lay out 3 ribbons of zucchini slightly overlapping each other. Add generous 1/4 cup of chicken mixture and tightly roll up the zucchini. Transfer to the sheet pan seam down, creating two rows of seven in the middle of sheet pan, for a total of 14 rolls.
7. Spoon remaining enchilada sauce over the zucchini enchiladas and top with remaining cheese.
8. Bake for 22-25 minutes, or until cheese is melted and filling is hot. Before serving, let enchiladas rest for 5-10 minutes so the rolls can absorb any excess moisture from the bottom of the pan.

 

 

source:https://www.littlebroken.com