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Zucchini Enchiladas with Chicken

Serves: Makes 10 to 12 enchiladas


  • 2 large zucchini, ends trimmed, cut into 4-inch pieces
  • 1 tablespoon olive oil
  • ½ cup yellow onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • 1 cup black beans, rinsed
  • 8 ounces cooked chicken breast, pulled
  • 4 ounces cream cheese, cut into cubes
  • 1 cup tomatillo (green) salsa
  • ½ cup tomato salsa
  • 1 cup cheddar cheese, shredded


Preheat oven to 350°F

Heat olive oil in large skillet over medium heat. Add onion, garlic and jalapeño and sauté 3 to 4 minutes. Stir in cumin and sauté 1 minute longer. Add black beans, chicken and cream cheese to skillet and cook until melted and heated through. Remove from heat.

Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thin Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini sections.

Cut zucchini sheets into 6-inch pieces, yields about 10 to 12 sheets. Spread sheets out evenly on work surface. Divide chicken mixture between sheets and spread out evenly, leaving a 1-inch strip empty on the end of the sheets. Starting with the filled end, roll tightly and transfer to 9- x13-inch pan. Top with both salsas and cheese. Cover with foil and bake 20 minutes. Remove foil and continue baking 10 minutes until bubbly and beginning to brown.

by KitchenAid

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