- Shredded cheese (sourced from mild cheddar or Mexican blend for richness)
- Sour cream (optional, used for topping to enhance creamy texture)
- Cumin (key spice for authentic taste)
- Chili powder (for a subtle heat kick)
- Salt and pepper (to season the filling)
- Fresh cilantro (adds freshness and aroma)
- Low-sodium beef broth (for moisture and flavor)
Steps
### Chicken Zucchini Enchiladas Recipe
#### Introduction to Chicken Zucchini Enchiladas
Chicken zucchini enchiladas are a delightful twist on traditional Mexican cuisine that combines the flavors of chicken, zucchini, and a spicy sauce in a soft tortilla. This recipe is perfect for those who enjoy a bit of heat with their meals but want something healthier than typical enchilada fillings.
#### Ingredients Needed
- 300g boneless skinless chicken breasts
- 2 medium zucchinis, sliced into thin strips
- 1 large red bell pepper, diced
- 4 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8-10 small flour tortillas
- 500g shredded Mexican cheese (such as cheddar or Monterey Jack)
- Fresh cilantro, chopped (for garnish)
#### Step-by-Step Instructions
1. **Prepare the Chicken:**
- Preheat your oven to 375°F (190°C).
- Cut the chicken breasts into bite-sized pieces.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until fully cooked through, about 5-6 minutes per side. Remove from pan and set aside.
2. **Cook the Vegetables:**
- Heat another tablespoon of olive oil in the same skillet.
- Add the sliced zucchini and diced bell pepper to the skillet. Cook for about 3-4 minutes until slightly softened but still crisp.
- Stir in chili powder, cumin, salt, and pepper. Cook for an additional minute.
3. **Assemble the Enchiladas:**
- Place a tortilla on a clean surface.
- Spoon about 1 tablespoon of the chicken mixture onto one side of the tortilla, followed by a small amount of shredded cheese.
- Fold the sides inwards and roll tightly from the wide end.
4. **Layer the Enchiladas:**
- In a baking dish, spread half of the remaining olive oil over the bottom. Arrange the rolled enchiladas seam-side down in a single layer.
- Pour the remaining oil over the top and sprinkle with a generous amount of cheese to cover.
5. **Bake Until Golden:**
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for another 10-15 minutes until the tortillas are crispy and golden, and the cheese is melted.
6. **Serve:**
- Let the enchiladas cool for a few minutes before serving.
- Garnish with chopped cilantro and serve hot.
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#### Conclusion
Chicken zucchini enchiladas are a fantastic dish for family dinners or parties, offering a balance between spiciness and freshness. Enjoy this recipe by incorporating it into your meal planning, and feel free to experiment with different seasonings to find your perfect flavor combination!