The traditional Mexican enchiladas are a filling wrapped in cornmeal tortilla. However, zucchini is no worse than yellow cakes for the formation of rolls. In addition, in the vegetable marrow season more available. The process of preparing the enchiladas is not at all so complicated as it may seem. For cutting zucchini ribbons, it’s suitable as vegetable cutter and grater shredder. Perhaps cooking this light and healthy dish, you will realize that you no longer need tortillas for Enchiladas. Nutrition value of one serving: (4 total) Calories 290, total fats 17 g., saturated fats g., proteins 25 g., carbohydrates 10 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time:1 hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3-4 medium zucchini
- 2 tbsp. l vegetable oil
- 4 shallots, sliced in slices (white and green parts separately)
- 2 garlic cloves, finely chopped
- 1 tbsp. l chili powder
- 3 tbsp. grilled chicken fiber (skinless)
- 1.5 tbsp. salsa (homogeneous)
- 1 tbsp. a mixture of coarsely grated cheeses: mature cheddar, colby, Monterey Jack
- A little hot chipotle sauce, plus extra for serving (optional)
- 2 tbsp. l sour cream
Recipes with similar ingredients: grilled chicken, Monterey cheese jack, chili seasoning, salsa sauce, zucchini, sour cream
Recipe preparation:
- Preheat the oven to 190 ° C. Heat vegetable oil in large frying pan over medium heat. Add white parts shallots, garlic and fry, stirring frequently, until soft (approximately 5 minutes). Pour the chili powder and cook, stirring, until the shallots are covered and the butter becomes brick red (about 1 minute).
- Remove from heat, stir in chicken, 1/2 tbsp. salsa and 1/2 tbsp. cheese.
- Cut the zucchini in half and spread on the working surface with slices down. Using a Y-shaped peeler cut as wide tapes as possible from each zucchini by blade along the entire length (the first few may be too narrow). Make 36 such strips.
- Lay out 3 tapes, slightly overlapping, to get rectangle (consider it a tortilla). Pour out approximately 1/4 Art. the chicken mixture on one of the short sides and then wrap so that the filling is inside. Put in a baking dish 2-3 liter Wrap the filling in the remaining zucchini tape and also put in the form. Pour rolls 1 tbsp. salsa. Add a few pinches of hot sauce and sprinkle 1/2 tbsp. the remaining cheese.
- Bake until the cheese is melted and the filling is hot (approximately 25 minutes). Let cool for a few minutes. Dilute the sour cream with a small amount of water and pour over it the enchiladas. Sprinkle with shallots and serve, if desired, with extra hot sauce.
