Zucchini are everywhere! During this time in the summer the zucchini are producing at a rapid rate, unfortunately, everyone is growing tired of eating it. The question of what to do with it all was one I asked myself a few weeks ago. I had a pile of zucchini on the counter and shredded chicken in the fridge. I figured there had to be a way to combine the two into a delicious meal and came across this recipe idea. It was a huge hit and was quickly asked for again. Using the zucchini to hold the filling takes a bit more time, but you use a lot more zucchini this way, as well as eat a lot more veggies!
Zucchini Chicken Enchiladas
3-4 medium to large zucchini
4 chicken breasts precooked and shredded
1 onion diced
2 cloves garlic crushed
1 tsp cumin
salt and pepper to taste
enchilada sauce (purchased or recipe below)
shredded colby or Monterey jack cheese
Boil large pot of water. Preheat oven to 375.
Slice Zucchini in half length wise and scoop out the seeds and flesh, leaving approx 1/4in on all sides. If your seeds are small and tender you can freeze the flesh for zucchini bread or soup, if they are tough, discard. Place zucchini in boiling water for 3-4 minutes, remove and set aside.
In a large sauce pan, saute onion and garlic in oil till translucent. Add pre-shredded chicken, cumin, salt and pepper and heat through. If chicken is dry add a little chicken broth to moisten.
In a large baking dish that will hold your zucchini halves, coat the bottom of the pan with approx. half a cup of enchilada sauce. Place zucchini in pan, hollowed out side face up. Fill each zucchini half with shredded chicken filling. Top with approx 1/4 cup of enchilada sauce. I usually leave a few without sauce for my little ones that don’t like spicy food. Cover with foil and bake for 15-20 minutes. Remove foil and top with shredded cheese. Return to oven for 5-10 more minutes or until cheese is melted, and zucchini is cooked through.
Sprinkle with scallions and cilantro if desired and serve as a one dish meal or with rice and sour cream as an accompaniment.
To PreCook Chicken:
Place chicken in a single layer in a pot and add enough water or broth to just cover. Simmer on medium high heat for 15-20 minutes. Remove from broth and shred with two forks. Reserve broth.
Simple Red Enchilada Sauce
1 28oz canned tomato puree
2 clove garlic minced
1 tsp dried oregano
1 tsp ground cumin
2 Tlb lard ( you can use oil instead, but lard gives it an authentic taste)
1 Tlb flour
2-4 Tablespoons chipotle peppers in adobe sauce, depending on desired spiciness
salt to taste
Melt lard in saucepan, add flour and cook lightly. Add tomato puree and spices stirring constantly. Stir in desired amount of adobe sauce. If a mild flavor is desired only add the sauce from the can, if a spicier flavor is desired puree the peppers together with the sauce and use this mixture instead. Stirring constantly, bring to sauce to a boil, then reduce heat and simmer for five minutes and keep warm.
Though she grew up in a Christian home, Allison did not realize her need of being born again until she was 21 years old, when she repented of her sin and put her faith in Jesus Christ alone. She is thrilled to be a member of a vibrant church where the gospel is preached clearly and unashamedly!
Allison is wife to Roland, who is the senior pastor at LVBC. She is also mother to five children. She enjoys reading, sewing, and experimenting with new recipes in the kitchen.