Vic’s Tricks To…Zucchini Chicken Enchiladas

HOLY CRAP THESE ARE SO GOOD!

I can’t even come up with something witty – they’re just damn good. And what is so damn good you ask?

Zucchini Chicken Enchiladas!

These cheesy delicious bundles of joy are GLUTEN FREE/CARB FREE/KETO FRIENDLY.

But, most importantly, they’re freakin delicious. So on with it already Vic!

Take your zucchini and slice it longways, about 1/2 inch in thickness. I know it’s tough to do, but try your hardest to get them thin.

If they’re a little thicc that’s OK too 😉

Drizzle olive oil over the zucchini and sprinkle with salt and pepper. Then heat it up somehow!

We have an indoor grill pan, so I used that, but you can throw them in a pan or on a tray into the oven at about 425° for a few minutes.

The goal is to get the zucchini pliable enough to be rolled up without breaking. But not too soft that they start to fall apart.

But one thing you do want to fall apart? That tasty chicken baby!

There are also a ton of different ways to make the shredded chicken. But, you know me, I like it simple.

So, I put chicken breast in my instant pot and added a taco seasoning packet, a jar of salsa, and half a can of enchilada sauce.

VOILA. Mexican shredded chicken.

You can also do literally the exact same thing in a regular pot on the stove over medium low heat for as long as it takes to get the chicken shred-able.

In an oven safe baking dish, pour the other half of the enchilada sauce in to line the bottom.

Assemble your enchiladas by placing the shredded chicken onto the center of the zucchini plank, then roll it up with the seam side down.

Once your enchiladas are assembled…

COVER THOSE BAD BOYS IN CHEESE!!!

Cover your pan with foil and place into a 425° oven for 12 minutes, then remove the foil and cook for another 5 until the cheese is nice and bubbly.

Grab a spatula and scoop those babies out and ENJOY!

Happy Eating!

Give it a try and rate this recipe!