Apparently I'm on a cooking kick over here and wanted to share my zucchini enchilada recipe with you all! I saw someone make a version of these so decided to try it myself! The first time I made it with chicken, and then Nick requested beef so I made them again and tweaked the recipe a little. I like these better than the traditional style because although I love tortillas, I'm not a fan of the amount of them in enchiladas.
You can use chicken or beef for this recipe but both need to be cooked first. I'm not a huge rotisserie chicken fan, so I opted to shred my own chicken. Thank goodness for my Instant Pot, I threw in my chicken breasts (3) sealed it on high for 8 minutes and then easily shredded my chicken. *if you use beef you can season the same way or however you prefer to season Mexican style beef while cooking*
For the chicken I added minced garlic (a spoonful), 1/2 cup diced onion, 1 tablespoon red chili flakes, s + p, and then added enough enchilada sauce to coat all the chicken (I buy the big 28 oz can so I don't have to worry about not having enough). Mix this in a bowl and set to the side.
Cut the zucchini in half, then, with a y-peeler (highly recommend because it gets the consistency right) slice your zucchini into strips.
Once you are all prepped with your chicken and zucchini, lay out three pieces of zucchini so they overlap, scoop your chicken towards one side then roll it up. Chicken may fall out, I just tuck it back in the sides before placing it in my glass baking pan.
Once you have all your rolls in your pan, coat with more enchilada sauce, you can use red or green or even a mix! Then you add on the cheese! Now I can only give you an estimated amount of cheese because lets be real, everyone has their preference, and Nick loves cheese so we definitely piled it on.
Bake for about 30 min at 400 (I keep my eye on it because of the cheese) and then top with jalapenos and cilantro and serve! I served mine with rice, corn, and beans. Let me know if you try it!