• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 extra 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

• half cup milk

• 1 tablespoon vegetable oil

• 1/2 cup chopped onion

• 1/2 cup chopped green bell pepper

• half of 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

• 1/2 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 floor 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 a good supply of vitamins, minerals, and antioxidants.

When chopping onion, it is essential to use a sharp knife and minimize towards the grain. This will help to forestall the onion from turning into mushy.

1/2 cup chopped onion is approximately equal to half of of a medium-sized onion.

1/2 cup chopped green bell pepper

Ingredients:

– 1/2 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 purple 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 1/2 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:

1. In a large bowl, whisk together the zucchini, flour, cornmeal, baking powder, salt, and pepper.
2. In a separate bowl, whisk together the egg and milk.
3. Add the wet elements to the dry components and stir until simply mixed.
4. Heat the oil in a big skillet over medium heat.
5. Drop 1/4 cup of batter onto the new skillet for each tortilla.
6. Cook for 2-3 minutes per aspect, or until golden brown.
7. Wrap the tortillas in a clear dish towel to maintain them heat.

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 large 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 middle of each tortilla.

6. Roll up the tortillas and place them seam side down in a greased 9×13-inch baking dish.

7. Pour the enchilada sauce over the tortillas.

8. Bake at 350 degrees F (175 levels C) for 20-25 minutes, or till the chicken is cooked through.

9. Serve immediately.

Squeeze out the excess moisture from the zucchini.

– Use a fine 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 absorb the moisture.

– Repeat the method until the zucchini is almost dry.

In a big bowl, whisk together the flour, salt, and eggs. Add the zucchini and stir until combined.

In a big bowl, whisk together the flour, salt, and eggs.

Add the zucchini and stir until mixed.

Heat a lightly oiled skillet over medium warmth. Pour 1/4 cup of the batter into the skillet and prepare dinner for 23 minutes per facet, or until 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 facet, or till golden brown.

Repeat with the remaining batter.

Repeat with the remaining batter.

Spread a thin layer of batter onto the bottom of a greased 9×13 inch baking dish.

Spoon 1/4 cup of the chicken mixture onto each 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 levels F for 25-30 minutes, or until the cheese is melted and bubbly.

Let stand for 5 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 heat.

2. Add the chicken and prepare dinner till browned on all sides.

3. Add the onion, bell pepper, green chilies, and spices and prepare dinner till the vegetables are softened.

4. Stir in the zucchini and corn and prepare dinner until heated through.

5. Stir in the enchilada sauce and cheese and cook dinner till the cheese is melted.

6. Remove from warmth and let cool barely earlier than filling the tortillas.

In a large bowl, combine the chicken, black beans, corn, onion, green bell pepper, and enchilada sauce. Stir till combined.

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 middle 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 levels F for 20 minutes, or till the cheese is melted and bubbly.

6. Serve along with your favourite toppings, such as sour cream, guacamole, and salsa.

To Assemble the Enchiladas

1. Place half of cup of the enchilada sauce in the backside 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 excess sauce.

3. Place about half of cup of the chicken combination in the middle of the tortilla. Roll up the tortilla tightly, starting from one finish and ending with the opposite finish.

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 high.

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 few minutes earlier than serving. Garnish with chopped cilantro and sliced avocado, if desired.

Spread 1/2 cup of the filling down the center of every tortilla.

• Spread 1/2 cup of the filling down the center 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 aspect down in a greased 9x13inch baking dish.

Top with the shredded cheese and bake at 350 levels F for 2025 minutes, or until the cheese is melted and bubbly.

– Preheat the oven to 350 levels F (175 levels C).

– In a big skillet, brown the bottom chicken over medium heat. Once browned, drain off any excess fats.

– 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 five 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 lightly greased 9×13 inch baking dish.

– Top with the shredded cheese and bake at 350 degrees F for 20-25 minutes, or until the cheese is melted and bubbly.

– Serve along with your favorite toppings, similar to sour cream, salsa, and guacamole.

Serve with sour cream, if desired.

1. Stir sour cream chicken enchiladas sauce cream into cooked chicken; spoon into tortillas.