Zucchini Enchiladas

 

Let’s be real.

No matter who you are or how you feel about New Year’s resolutions, once January 1st rolls around we all want to get into the habit of being a little bit healthier. Sure, you can say you’re going to go to the gym 5 times a week, drink more water and cut carbs out of your diet. But how easy is it really to stick with all sorts of changes like that?

Rather than vow to become a fitness nut where every aspect of your life revolves around counting calories, maybe think instead to make small changes.

The easiest changes to make are those that are small, and usually will last the longest. Which is good! Because you don’t want the healthier lifestyle to last a few weeks; you want it to last forever!

One of my favorite ways to feel better about what I’m eating while still fulfilling all of my cravings is to do easy substitutes in your favorite meals for something a little bit healthier. For example, I’m a vegetarian so a lot of the time I run into the issue of recipes that call for ground beef. Instead, I’ll chop up a bunch of mushrooms really really small so it almost resembles the texture of ground beef and still gives you that feeling of being full.

Or, I’m sure you’ve heard of finely chopped cauliflower in place of rice, or zucchini noodles instead of pasta.

This recipe is just like that! Instead of using a tortilla for your enchilada, we are going to be using thinly sliced zucchini. And if you’re a vegetarian (like myself) but still looking to get in some protein, substitute the chicken for black beans and add some chopped spinach to the mix as well!

Don’t deny yourself the foods you love! Just think of how you can adjust them to better fit your healthy goals!

Ingredients
1 tablespoon olive oil
1 sweet yellow onion, chopped
salt & pepper, to taste
3 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
3 cups pre-cooked chicken, shredded
15 ounces red enchilada sauce
4 zucchini, sliced the long way with a mandolin or peeler
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
sour cream, to garnish
cilantro, to garnish

20-cup Digital Multicooker with Sauté-then-Simmer STS®
DoveWare Casserole Dish
8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes

Directions
1. Preheat your oven to 350℉.
2. Set your Aroma Housewares multicooker to Sauté-then-Simmer STS® and let heat with the lid on for about 5 minutes.
3. Add the oil and let heat for about 1 minute, then add the onion, salt, and pepper to taste. Cook while stirring frequently with a long-handled wooden or heat proof spoon.
4. Cook until beginning to soften and turn brown, about 5 minutes.
5. Add the garlic, cumin, chili powder, shredded chicken and about half of the enchilada sauce.
6. Stir until well combined; turn the cooker off.
7. On a cutting board, lay out for zucchini slices slightly overlapping. Then, add about two tablespoons of chicken mixture on top. Roll up and carefully transfer to the casserole dish.
8. Repeat with the remaining zucchini and chicken mixture.
9. Once the casserole dish is full, top the zucchini rolls with the remaining enchilada sauce.
10. Sprinkle the shredded cheeses on top.
11. Bake for approximately 20 minutes until the cheese is melted.
12. Garnish with sour cream and cilantro, then scoop out to serve.

Recipe inspiration from Primavera Kitchen.

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