My daughter sent me this recipe about a month ago and so many things were happening on the home front, I didn’t take time to look it over, let alone make it. It’s YUMMY!!! The recipe can easily be tweaked for non-dairy or vegan. I’ll write up the recipe the way it came to me and add the tweaks I added. my daughter that is non-dairy (so used to the non-dairy cheeses) loved this recipe and my other daughter thought it was too creamy, as far as the cheese, so will do hers as written next time. You can see by the picture that we did most enchiladas with the zucchini but did 2 with regular tortillas for my son-in-law. Also used regular cheese on top. It was a little spicy for him but he liked it. (He is very sensitive to spice!!!) The original recipe has you overlying 3 ribbons of Zucchini and then rolling them up around the meat mixture. I found rolling one ribbon at a time to be much easier and it still looks great! This is a perfect recipe for the summer when zucchini and fresh corn are plentiful . (We grilled our corn before taking it off the cob.). One more hint: If you have a mandolin, getting a ribbon of zucchini is much easier. Slicing it into 1/8 inch ribbons is the target thickness. This really hit a home run for me for a Mexican dish. I love Mexican food but it is generally high in calories and carbs. I didn’t feel like I sacrificed flavor or missed the mark for a Mexican dinner. I look forward to making this again! (I made my own enchiladas sauce which added 10 extra minutes. You can use a store bought sauce and save some time.) 🙂
IN A LARGE SKILLET. (sauté’ till onions are translucent)
2 TBL. olive oil
1 medium onion, chopped
2 cloves garlic, minced
STIR IN:
1/2 c. corn
1 can black beans (drained and rinsed)
3 c. shredded cooked chicken (rotisserie chicken is great here….or baked seasoned tofu in cubes)
2 tsp. chili powder
2 tsp ground cumin
REMOVE SKILLET FROM STOVE AND ADD:
1/2 c. salsa
1/2 c. enchilada sauce
1/2 c. Mexican blend cheese ( I used D.F. cheese)
salt and pepper to taste (start with 1/2 tsp of each)
PREHEAT OVEN TO 375 AND LINE A SHEET PAN WITH PARCHMENT PAPER
Roll chicken mixture into the ribbon of zucchini and secure with a toothpick. Spoon 1/2 c enchilada sauce over the rolls and top with 1/2 c. Mexican blend cheese.. Bake for 30 minutes and let sit for 5 minutes to allow rolls to absorb moisture.
Hint: Do not use a casserole dish. The sheet pan allows room for steam to escape and reduces moisture,
OPTIONS FOR THE TOP:
sour cream
green onions
avocados
