Main Dishesclosetcooking
Chicken Enchilada Stuffed Zucchini
Zucchinis stuffed chicken enchilada style, covered in enchilada sauce and plenty of melted cheese.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking dish
- oven
📝 Preparation Steps
1
Place the zucchini halves in boiling water for a minute, remove and let cool.
2
Hollow out the zucchini halves with a small spoon reserving the removed flesh.
3
Heat the oil in a pan over medium heat.
oil1 tablespoon
4
Add the onion and saute until tender, about ⏱️ 5-7 minutes.
5
Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
garlic, chopped2 clovescumin, toasted and ground1 teaspoon
6
Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
oregano1 teaspoon
7
Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
8
Bake in a preheated 350F/180C oven until the zucchini is nice and tender and the cheese has melted, about ⏱️ 30-40 minutes.
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