How To Make Chicken Enchiladas With Zucchini Tortillas
Ingredients
For the Zucchini Tortillas
For the Zucchini Tortillas
2 medium zucchinis, grated
1 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/4 cup vegetable oil, plus more for greasing the pan
3 cups grated zucchini
Ingredients:
3 cups grated zucchini
1 cup allpurpose flour
Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
Ingredients:
- 1/2 teaspoon salt
2 eggs
Ingredients:
• 2 eggs
• 1/2 cup milk
• 1 tablespoon vegetable oil
• half cup chopped onion
• 1/2 cup chopped green bell pepper
• half cup chopped zucchini
• 1 (10 ounce) can chopped tomatoes with green chilies, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can corn, drained
• 1 teaspoon chili powder
• half teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (8 inch) zucchini tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Sour cream, for topping
• Salsa, for topping
For the Enchilada Filling
Filling Ingredients:
1 boneless, skinless chicken breast, cooked and shredded
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped zucchini
1 cup chopped corn
1 cup chopped black beans
1 can (15 ounces) tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cooked and shredded
Ingredients:
1 pound boneless, skinless chicken breasts, cooked and shredded
1 (15 ounce) can black beans, rinsed and drained
– 1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
Ingredients:
– 1 (15 ounce) can corn, drained
1/2 cup chopped onion
Onion is a commonly used ingredient in lots of cuisines around the globe. It is an effective source of vitamins, minerals, and antioxidants.
When chopping onion, it is important to use a pointy knife and reduce in opposition to the grain. This will assist to prevent the onion from becoming mushy.
1/2 cup chopped onion is roughly equal to half of a medium-sized onion.
1/2 cup chopped green bell pepper
Ingredients:
– half cup chopped green bell pepper
1 (10 ounce) can enchilada sauce
Ingredients:
1 (10 ounce) can enchilada sauce
For the Assembly
Ingredients
For the Chicken Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Zucchini Tortillas:
- 1 cup grated zucchini
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup vegetable oil
- Salt and pepper to taste
For the Assembly:
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
1 cup shredded cheese
1 cup shredded cheese, such as cheddar, Monterey Jack, or a Mexican cheese mix.
Sour cream (optional)
– 1 half of cup sour cream (optional, for serving)
Instructions
To Make the Zucchini Tortillas
Ingredients:
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1/2 cup milk
- 2 tablespoons vegetable oil
Instructions:
- In a big bowl, whisk together the zucchini, flour, cornmeal, baking powder, salt, and pepper.
- In a separate bowl, whisk collectively the egg and milk.
- Add the moist elements to the dry elements and stir till just combined.
- Heat the oil in a big skillet over medium heat.
- Drop 1/4 cup of batter onto the new skillet for each tortilla.
- Cook for 2-3 minutes per facet, or till golden brown.
- Wrap the tortillas in a clean dish towel to maintain them warm.
Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes.
1. Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes.
2. Rinse the zucchini and pat it dry with a paper towel.
3. In a big bowl, mix the zucchini, chicken, cheese, onion, and chili powder.
4. Season with salt and pepper to taste.
5. Spread 1/4 cup of the filling down the center of each tortilla.
6. Roll up the tortillas and place them seam aspect down in a greased 9×13-inch baking dish.
7. Pour the enchilada sauce over the tortillas.
8. Bake at 350 levels F (175 degrees C) for 20-25 minutes, or until the chicken is cooked via.
9. Serve instantly.
Squeeze out the surplus moisture from the zucchini.
– Use a fantastic mesh sieve or cheesecloth to squeeze out the surplus moisture from the zucchini.
– Line a baking sheet with paper towels and unfold the shredded zucchini over the towels.
– Cover the zucchini with one other layer of paper towels and press down gently to soak up the moisture.
– Repeat the method till the zucchini is nearly dry.
In a big bowl, whisk together the flour, salt, and eggs. Add the zucchini and stir till mixed.
In a big bowl, whisk collectively the flour, salt, and eggs.
Add the zucchini and stir till mixed.
Heat a lightly oiled skillet over medium warmth. Pour 1/4 cup of the batter into the skillet and cook dinner for 23 minutes per side, or till golden brown.
1.) Heat a lightly oiled skillet over medium heat.
2.) Pour 1/4 cup of the batter into the skillet and cook dinner for 2-3 minutes per aspect, or until golden brown.
Repeat with the remaining batter.
Repeat with the remaining batter.
Spread a skinny layer of batter onto the underside of a greased 9×13 inch baking dish.
Spoon 1/4 cup of the chicken mixture onto every tortilla.
Roll up the tortillas and place them seam side down within the baking dish.
Pour the remaining enchilada sauce over the tortillas.
Repeat with the remaining tortillas.
Sprinkle with cheese.
Bake at 375 degrees F for 25-30 minutes, or till the cheese is melted and bubbly.
Let stand for five minutes before serving.
To Make the Enchilada Filling
Instructions, To Make the Enchilada Filling:
1. Heat the olive oil and butter in a skillet over medium-high warmth.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, bell pepper, green chilies, and spices and prepare dinner until the vegetables are softened.
4. Stir within the zucchini and corn and cook dinner till heated through.
5. Stir in the enchilada sauce and cheese and prepare dinner till the cheese is melted.
6. Remove from heat and let cool slightly earlier than filling the tortillas.
In a big bowl, combine the chicken, black beans, corn, onion, green bell pepper, and enchilada sauce. Stir until mixed.
1. In a big bowl, mix the chicken, black beans, corn, onion, green bell pepper, and enchilada sauce. Stir till combined.
2. Spread half cup of the chicken combination down the center of each tortilla.
3. Roll up the tortillas and place them seam side down in a greased 9×13 inch baking dish.
4. Pour the remaining enchilada sauce over the tortillas.
5. Bake at 350 degrees F for 20 minutes, or until the cheese is melted and bubbly.
6. Serve along with your favourite toppings, such as sour cream chicken enchilada recipe cream, guacamole, and salsa.
To Assemble the Enchiladas
1. Place 1/2 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish. Spread the sauce in a good layer.
2. Dip a tortilla within the remaining enchilada sauce to coat each side. Shake off any extra sauce.
3. Place about half of cup of the chicken combination in the center of the tortilla. Roll up the tortilla tightly, starting from one end and ending with the opposite end.
4. Place the rolled tortilla in the ready baking dish. Repeat with the remaining tortillas and chicken combination.
5. Pour the remaining enchilada sauce over the chicken enchiladas. Sprinkle the shredded cheese on top.
6. Bake in a preheated oven at 375 degrees F for 25-30 minutes, or till the cheese is melted and bubbly and the enchiladas are heated through.
7. Let the chicken enchiladas cool for a couple of minutes earlier than serving. Garnish with chopped cilantro and sliced avocado, if desired.
Spread 1/2 cup of the filling down the middle of each tortilla.
• Spread half cup of the filling down the middle of each tortilla.
Roll up the tortillas and place them seam side down in a greased 9x13inch baking dish.
– Roll up the tortillas and place them seam side down in a greased 9x13inch baking dish.
Top with the shredded cheese and bake at 350 degrees F for 2025 minutes, or until the cheese is melted and bubbly.
– Preheat the oven to 350 levels F (175 degrees C).
– In a big skillet, brown the ground chicken over medium warmth. Once browned, drain off any extra fat.
– Add the onion, green bell pepper, and zucchini to the skillet with the bottom chicken. Cook till the vegetables are softened, about 5 minutes.
– Stir in the salsa, taco seasoning, and water. Bring to a boil, then cut back warmth and simmer for 5 minutes.
– Spoon about 1/2 cup of the chicken combination into every tortilla. Roll up the tortillas and place them seam-side down in a frivolously greased 9×13 inch baking dish.
– Top with the shredded cheese and bake at 350 degrees F for 20-25 minutes, or till the cheese is melted and bubbly.
– Serve together with your favourite toppings, corresponding to sour cream, salsa, and guacamole.
Serve with sour cream, if desired.
1. Stir sour cream into cooked chicken; spoon into tortillas.
