How To Make Chicken Enchiladas With Zucchini Tortillas

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 of cup milk

• 1 tablespoon vegetable oil

• half cup chopped onion

• half 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 purple 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 many cuisines all over the world. It is a good source of nutritional vitamins, minerals, and antioxidants.

When chopping onion, you will need to use a pointy knife and minimize towards the grain. This will help to stop the onion from turning into mushy.

1/2 cup chopped onion is approximately equal to 1/2 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 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, corresponding to cheddar, Monterey Jack, or a Mexican cheese mix.

Sour cream (optional)

– 1 1/2 cup sour cream chicken enchilada recipe 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 collectively the egg and milk.
3. Add the wet elements to the dry elements and stir until simply mixed.
4. Heat the oil in a large skillet over medium warmth.
5. Drop 1/4 cup of batter onto the new skillet for every tortilla.
6. Cook for 2-3 minutes per side, or until golden brown.
7. Wrap the tortillas in a clean dish towel to keep 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 middle of each tortilla.

6. Roll up the tortillas and place them seam facet 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 by way of.

9. Serve instantly.

Squeeze out the surplus moisture from the zucchini.

– Use a fantastic mesh sieve or cheesecloth to squeeze out the excess 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 almost dry.

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

In a large bowl, whisk collectively 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 cook dinner for 23 minutes per side, or till golden brown.

1.) Heat a frivolously oiled skillet over medium warmth.

2.) Pour 1/4 cup of the batter into the skillet and cook for 2-3 minutes per aspect, or till golden brown.

Repeat with the remaining batter.

Repeat with the remaining batter.

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

Spoon 1/4 cup of the chicken combination onto every tortilla.

Roll up the tortillas and place them seam aspect down in 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 heat.

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 greens are softened.

4. Stir in the zucchini and corn and cook until heated through.

5. Stir within the enchilada sauce and cheese and cook dinner until the cheese is melted.

6. Remove from heat and let cool slightly before filling the tortillas.

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

1. In a big bowl, mix the chicken, black beans, corn, onion, green bell pepper, and enchilada sauce. Stir till mixed.

2. Spread half of cup of the chicken mixture down the center of every tortilla.

3. Roll up the tortillas and place them seam aspect 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 until the cheese is melted and bubbly.

6. Serve together with your favorite toppings, such as sour cream, guacamole, and salsa.

To Assemble the Enchiladas

1. Place half 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 in the remaining enchilada sauce to coat each side. Shake off any extra sauce.

3. Place about half of cup of the chicken combination within the middle of the tortilla. Roll up the tortilla tightly, ranging from one end and ending with the other finish.

4. Place the rolled tortilla within 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 levels F for 25-30 minutes, or till the cheese is melted and bubbly and the enchiladas are heated via.

7. Let the chicken enchiladas cool for a few minutes before serving. Garnish with chopped cilantro and sliced avocado, if desired.

Spread half cup of the filling down the middle of each tortilla.

• Spread half of cup of the filling down the middle of each tortilla.

Roll up the tortillas and place them seam aspect down in a greased 9x13inch baking dish.

– Roll up the tortillas and place them seam facet down in a greased 9x13inch baking dish.

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

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

– In a large skillet, brown the ground chicken over medium warmth. 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 greens are softened, about 5 minutes.

– Stir in the salsa, taco seasoning, and water. Bring to a boil, then cut back heat and simmer for five minutes.

– Spoon about 1/2 cup of the chicken mixture 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 along with your favorite toppings, corresponding to sour cream, salsa, and guacamole.

Serve with sour cream, if desired.

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