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Per serving
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- 1
Roast the pepper
Cut the Anaheim pepper lengthwise in half and remove the stem and seeds. Place it skin side up on a foil-lined baking sheet and broil 4 in. from the heat until the skin blisters, about 5 minutes. Move the pepper to a small bowl, cover, and let stand 20 minutes. Reduce the oven to 350°.
- 2
Build the filling
Peel off and discard the charred skin, then finely chop the pepper and add it to a large bowl. Shred the cooked chicken and add it along with 1 cup of the pepper jack cheese, the softened cream cheese, the thinly sliced green onions, and the hot pepper sauce. Mix well. In a small bowl, stir the enchilada sauce together with the tomato paste and set aside.
- 3
Prep the zucchini
Slice the zucchini lengthwise into about thirty-two 1/8-in.-thick planks. Lay them in an ungreased 13x9 microwave-safe dish, cover, and microwave on high for 2 minutes, until crisp-tender. Drain well on paper towels.
- 4
Roll and layer
Spread half the sauce mixture into a 13x9-in. baking dish. Overlap 4 zucchini planks, drop 1/3 cup of the chicken mixture off-center, and roll up starting from the short side. Set seam side down in the dish. Repeat with the remaining zucchini and filling, then top with the rest of the sauce and cheese.
- 5
Bake
Bake uncovered until heated through and bubbling, 35-40 minutes.
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Zucchini-Wrapped Chicken Enchiladas
Created by: MacroMeals
Ingredients
- 1 Anaheim pepper
- 3 cup cooked chicken
- 2 cup pepper jack cheese
- 2 oz cream cheese
- 3 green onions
- 1 tsp hot pepper sauce
- 20 oz enchilada sauce
- 2 tbsp tomato paste
- 6 zucchini
Instructions
- Roast the pepperCut the Anaheim pepper lengthwise in half and remove the stem and seeds. Place it skin side up on a foil-lined baking sheet and broil 4 in. from the heat until the skin blisters, about 5 minutes. Move the pepper to a small bowl, cover, and let stand 20 minutes. Reduce the oven to 350°.
- Build the fillingPeel off and discard the charred skin, then finely chop the pepper and add it to a large bowl. Shred the cooked chicken and add it along with 1 cup of the pepper jack cheese, the softened cream cheese, the thinly sliced green onions, and the hot pepper sauce. Mix well. In a small bowl, stir the enchilada sauce together with the tomato paste and set aside.
- Prep the zucchiniSlice the zucchini lengthwise into about thirty-two 1/8-in.-thick planks. Lay them in an ungreased 13x9 microwave-safe dish, cover, and microwave on high for 2 minutes, until crisp-tender. Drain well on paper towels.
- Roll and layerSpread half the sauce mixture into a 13x9-in. baking dish. Overlap 4 zucchini planks, drop 1/3 cup of the chicken mixture off-center, and roll up starting from the short side. Set seam side down in the dish. Repeat with the remaining zucchini and filling, then top with the rest of the sauce and cheese.
- BakeBake uncovered until heated through and bubbling, 35-40 minutes.