Zucchini Enchiladas with Chicken

By by KitchenAid
Images
Zucchini Enchiladas with Chicken
Serves
Makes 10 to 12 enchiladas
Ingredients
  • 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


Procedure
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.

Zucchini Enchiladas with Chicken

By by KitchenAid
Serves
Makes 10 to 12 enchiladas
Ingredients
  • 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


Procedure
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.