Zucchini Wrapped Chicken Enchiladas
Simple, make-ahead meals are the M.O. at the Ray Farmhouse this summer. With Austin’s crazy field schedule and my new full-time job, we have both been too exhausted to cook up elaborate meals every night. But now that our zucchini are growing like crazy, we’ve been able to use them in so many of our Sunday meal-prep recipes! This recipe is one of our favorites. Here’s why: it is crazy simple to make, it uses whole, nutritious ingredients, it’s make-ahead friendly, and tastes AMAZING. That’s a win-win-win-win in my book ;)
Family pack of chicken breasts (or I mix chicken breasts with boneless, skinless chicken thighs)
2 10oz cans of red enchilada sauce (check sugar content… sauces can be major sugar hiders. Compare your brand options to pick the one with the least amount of sugar)
1 4oz can of mild green chili peppers
1 chipotle chili in adobo sauce
In a crockpot, add chicken, 1 can of enchilada sauce, and can of green chili peppers. Cook for 4 hrs on high. Once the chicken is cooked, shred with a fork.
Once the chicken is done cooking, take your zucchinis and slice them down the middle, long ways. Use a mandolin or a Y-peeler to cut long, thin slices of zucchini. Layer about 4-5 zucchini slices, overlapping the long edges, to make a zucchini “sheet”. Add a scoop of the shredded chicken and roll up like a tortilla, then lay them in a greased baking dish. Repeat until the dish is filled.
In a small blender or nutri-bullet, add 1 can of enchilada sauce and one chipotle pepper and blend until smooth. Pour over enchiladas and bake at 350ºF until heated through (about 30-35 minutes).
Serve hot with cauliflower Mexican rice and some chips and salsa!