Zucchini Enchiladas – Budget bytes

Instead of using tortillas, I roll these zucchini echiladas with slim tip zucchini and fill them with a cheese chicken garnish. That’s all I like in traditional enchiladas, but it’s a little lighter, a little fresher and great budgetary. In addition, this easy recipe has only 5 ingredients (!) And is ready in about 35 minutes. These zucchini enchiladas are such a fun way to incorporate more vegetables into your weekly meal plan And Use my favorite summer squash while you can get them at an advantageous price!

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Easy recipe for zucchini enchiladas

Zucchini enchiladas

These zucchini enchiladas are made with zucchini strips, not tortillas, for a lower glucine torsion, naturally gluten -free on the classic recipe of Enchilada!Step -by -step photos can be seen under the recipe card.

• 2 zucchini (Large, sliced ​​lengthwise using the mandolin, (about ½ cup) $ 1.86)
• 2 cups grated chicken (16 oz, $ 2.98 *)
• 1 ½ cups Enchilada sauce (divided, (16 oz.) $ 0.60 **)
• 2 cups Monterey Jack cheese (shredded and divided (16 oz.) $ 1.97)
• 2 green onions (Sly, $ 0.24)

• Gather all the ingredients and preheat your oven to 350 ° F.

• Carefully cut the thin zucchini lengthwise using a mandolin ***. Each zucchini must produce 18 wide slices (36 in total).

• Meanwhile, in a large bowl, mix the grated chicken, the Enchilada ¼ cup sauce, ½ cup of Jack Monterey and the green onions in slices.

• Spread 1/2 cup of Enchilada sauce at the bottom of the 9 × 13 saucepan dish. Arrange 3 slices of zucchini, overlapping slightly and place a spoonful of chicken mixture on the edge. Roll and transfer to the flat cooking seam. Repeat with the remaining zucchini and chicken mixture

• Divide the remaining enchilada sauce over the zucchini and garnish with the rest of the Monterey Jack cheese.

• Bake in the preheated oven until the cheese is melted, about 20 minutes. Garnish with garnishes of your choice and take advantage of it!

See how we calculate the recipe costs here.

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* I used a roast chicken bought in stores For easier, but any grated chicken works! This recipe is perfect for using the left -handed chicken breasts or baked.
** I went for a Red Enchilada SauceBut you can use Green Chile Enchilada Sauce If preferred.
*** I used the Thiniest mandolin adjustment (about 1/16 inches). No mandolin? A Y-Peeler worksAlso – you could just Need an additional zucchini To obtain enough slices. If your zucchini is aqueous, support it between the paper towels to eliminate excess humidity.

Portion: 1portionCalories: 262kcalCarbohydrates: 9gProtein: 23gFat: 15gSodium: 790MGFiber: 2g

Read our full nutritional warning here.

How to take pictures of the zucchini step by step

Gather all your ingredients and preheat the oven to 350 ° F.

Slice the zucchini: Use a mandolin slicer to very carefully slice 2 large zucchini in thin strips (lengthwise). I used the thinnest adjustment that my mandolin had, which was about 1/16 inch. You should get 18 large slices per zucchini, so 36 in total. Gently press your zucchini slices between the paper towels if they are quite aqueous.

A peeler in ordinary vegetable y will work if you do not have a mandolin slicer, but you will probably need an additional zucchini to obtain enough slices to assemble the dish.

Fill: Add 2 cups of grated chicken (I used roasted chicken), ¼ cup of Enchilada sauce, ½ cup of Cric Monterey and 2 green onions torn in a large bowl. Mix to combine evenly.

Roll the Enchiladas: Spread 1/2 cup of Enchilada sauce at the bottom of your 9 × 13 inch pan. Now, arrange 3 zucchini slices (making sure they overlap slightly) and place a chicken filling spoon on the shortest edge of you (the side you will start rolling). Carefully lift the edge of the gardening, roll it on the filling, and carefully place the edge of the seam, the bottom down on the veneer.

Repeat with the zucchini slices and the remaining chicken garnish until you have 12 rolled zucchini enchiladas in your cooking dish.

Garnish the zucchini uniformly with the remaining enchilada sauce …

And then finish them with the rest of the Monterey Jack cheese. Make sure to cover so much dish with the grated cheese.

Cook: Place the cooking dish in your preheated oven and bake for about 20 minutes or until the cheese has melted. Garnish with your favorite trim, serve and enjoy!

Furniture ideas!

You can easily serve these zucchini enchiladas as they are. But I like to add a few fillings according to what I have in hand! Here are some delicious garnish ideas to try:

What to serve with the zucchini enchiladas

The last time I served these chicken zucchini echiladas, I added one side of Spanish rice and tortilla crstilles fried in the air with a dive. Guacamole is my usual choice of choice, but if I can’t find any lawyer at a good price, I go for our black bean dip. It’s the perfect meal in the middle of the week for the whole family during the summer!

Storage and reheating

You can store all leftovers in the refrigerator for up to 2 days. Let them cool completely before storing them in an airtight container. Reheat your chicken and zucchini enchiladas in the oven or microwave until hot throughout. Just note that they will probably be much softer after heating. I would not freeze this dish because zucchini generally do not freeze as well (it becomes very soft after thawing), but you can completely freeze the garnish of Enchilada alone up to 3 months. Let it thaw in the refrigerator before rolling it with freshly cut zucchini strips and cooking.