Zucchini, Chicken & Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large Zucchini, baby 1 cup Salsa 1.25 cup, shredded Cheddar Cheese 1.5 cup Colby and Monterey Jack Cheese shredded 3 tbsp Extra Virgin Olive Oil 24 oz Chicken, Costco Rotisserie Chicken (3oz/85gm)
1. Remove meat from bones of rotisserie chicken. Toss bones and skin of chicken (measure out 24 oz. of shredded meat)
2. In a skillet mix chicken, salsa and olive oil till bubbly.
3. While chicken mixture is cooking, clean zucchini and slice in 1/16" thin slices.
4. Take 3-4 stripes of zucchini and line with Monterey Jack cheese then fill with 2-oz chicken salsa mixture and roll.
5. Line a pan with some salsa and add zucchini chicken roll.
6. Once all enchiladas are made cover in more salsa and top with cheddar cheese.
7. Cooks for 30-40 minutes at 400 degrees.
Serving Size: makes 12 enchiladas/6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAH4777.
2. In a skillet mix chicken, salsa and olive oil till bubbly.
3. While chicken mixture is cooking, clean zucchini and slice in 1/16" thin slices.
4. Take 3-4 stripes of zucchini and line with Monterey Jack cheese then fill with 2-oz chicken salsa mixture and roll.
5. Line a pan with some salsa and add zucchini chicken roll.
6. Once all enchiladas are made cover in more salsa and top with cheddar cheese.
7. Cooks for 30-40 minutes at 400 degrees.
Serving Size: makes 12 enchiladas/6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAH4777.
Nutritional Info Amount Per Serving
- Calories: 440.1
- Total Fat: 31.1 g
- Cholesterol: 121.0 mg
- Sodium: 1,083.7 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.9 g
- Protein: 37.5 g
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