Mexican

Zucchini, Chicken and Cheese Enchiladas is for Dinner.

Zucchini, Chicken and Cheese Enchiladas takes 20 minutes to prepare.

Zucchini, Chicken and Cheese Enchiladas takes 30 minutes to cook.

Zucchini, Chicken and Cheese Enchiladas makes 6 servings.

The ingredients for Zucchini, Chicken and Cheese Enchiladas are:

6 large Zucchini, baby
1 cup Salsa
1.25 cup, shredded Cheddar Cheese
1.5 cup Colby and Monterey Jack Cheese shredded
3 tbsp Extra Virgin Olive Oil
24 oz Chicken, Costco Rotisserie Chicken (3oz/85gm)

Here is how you make Zucchini, Chicken and Cheese Enchiladas:

1. Remove meat from bones of rotisserie chicken. Toss bones and skin of chicken (measure out 24 oz. of shredded meat)2. In a skillet mix chicken, salsa and olive oil till bubbly.3. While chicken mixture is cooking, clean zucchini and slice in 1/16" thin slices.4. Take 3-4 stripes of zucchini and line with Monterey Jack cheese then fill with 2-oz chicken salsa mixture and roll.5. Line a pan with some salsa and add zucchini chicken roll.6. Once all enchiladas are made cover in more salsa and top with cheddar cheese.7. Cooks for 30-40 minutes at 400 degrees.Serving Size: makes 12 enchiladas/6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SARAH4777.

The nutritional information for Zucchini, Chicken and Cheese Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 440.1

• Total Fat: 31.1 g
• Cholesterol: 121.0 mg
• Sodium: 1,083.7 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.9 g
• Protein: 37.5 g

Zucchini, Chicken and Cheese Enchiladas is Mexican cuisine.

The dietary needs meet for Zucchini, Chicken and Cheese Enchiladas is Low Carb