Chicken and Zucchini Enchiladas with homemade sauce
This recipe for zucchini enchiladas is a huge hit with my family, even my teenage sister who won’t touch zucchini otherwise said that these enchiladas were… “pretty good!” She caught the enthusiasm and toned it down as she said this, but going for seconds spoke louder than her words.
prep time: 45 minutes
- 10–10″ Flour tortillas
- 2–3 boneless, skinless chicken breasts
- 28 oz can whole tomatoes
- 1 medium zucchini
- 1 cup shredded cheddar cheese
- 15 oz can black beans
- 15 oz can sweet corn
- 2 Tbsp chili powder
- 2 tsp garlic salt
- 1 tsp onion powder
- 2 Tbsp all-purpose flour
- 1/4 cup cooking oil
- 1 can refried beans (optional)
- Wash and trim the ends of your zucchini. Cut it in half and then cut one of the halves into quarters.
- In a blender, puree tomatoes and zucchini quarters. If the zucchini does not all fit, pour half of the mixture out before adding more zucchini to the blender.
- In a skillet, heat the oil over medium heat. Whisk in the flour and spices. When the mixture is slightly bubbly and brown pour the tomato puree into the skillet and add the chicken breasts. Cover and simmer until the chicken is no longer pink in the center.
- Use a fork to hold the chicken breast steady while using a second fork to scrape and shred the layers of chicken.
- Grate the remaining half of the zucchini into a large bowl.
- Add drained and rinsed beans, corn and sauce and stir together.
- Spray a 9x13” pan with cooking spray.
- Place a tortilla in position across the end of the pan, open and scoop 2–3 large spoonfuls of the mixture into the tortilla, then carefully fold the sides of the tortilla over each other and turn so the smooth side is facing up.
- Repeat with 5 more tortillas. (Note: At this point, you can either do a second layer or make a second 9x9” pan of enchiladas. I make a second pan, my friend layers them, she also adds in sour cream and a can of chopped green chiles to her enchiladas. Both ways are delicious.)
- Spread any remaining mixture over the tops of the enchiladas and sprinkle with cheese.
- Bake for 10–15 minutes until cheese is melted and the edges are bubbly. For crispier enchiladas, leave them in longer.
Serve with sour cream and salsa, chips or by themselves.
Leftovers can be refrigerated or frozen and reheated either by oven or microwave.
Save this recipe for later and find 12 more amazing zucchini recipes here!
What is your favorite way to use up your extra zucchini?