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Want a bite of these delicious-looking zucchini chicken enchiladas? Here’s how to make a pan.


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Then rush into the kitchen to make you a big pan of these delicious zucchini chicken enchiladas.


1 tbsp. extra-virgin olive oil

1 cup leeks, chopped

¼ tsp kosher salt

1 clove garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

18-oz. shredded chicken breast

1 cup red enchilada sauce

2 1/2 pounds zucchini, halved lengthwise

1 cup shredded low-fat Monterey Jack

1 cup shredded low-fat cheddar

2 tbsp sour cream, for drizzling


Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat; add onion and season with salt.

Cook until soft, five minutes, then add garlic, cumin, and chili powder. Stir until combined.

Add shredded chicken and one cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.

Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with the remaining zucchini and chicken mixture.

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