Gluten Free Chipotle Chicken Enchiladas

Zucchini enchiladas? Sounds interesting right. Well even with all this culinary knowledge I didn’t even know that was a thing. I found myself in this rabbit hole on Pinterest because this concept of carbless Enchiladas seemed so strange to me. I then found myself in the supermarket with two zucchini’s in one hand and a pound of chicken in the other.

I don’t do too many “carb free” recipes because I mean how can anyone do life without carbs?! To my very pleasant surprise making this dish has changed my mind, not fully but I think this is a great way to see that there are things out there that can be healthier and extremely flavorful. Typically enchiladas are made with either corn or flour tortillas rolled with a protein filling in the middle then baked in the oven with melted cheese on top. The sauce I’ve made for these enchiladas is my moms famous salsa “encebollada” which brings the entire dish together. This recipe is super simple to make and it might just change the way you think about “carbless options.”

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I used a mandoline to cut my zucchini into thin strips to roll for the enchiladas.

Prep Time: 30 min Cook Time: 30 min

Yields 16 portions

Ingredients:

• 1 large Yellow onion (sliced thin)

• 8 cloves of garlic (minced)

• 1 Poblano pepper (cut into strips)

• 1 Red or Yellow pepper (cut into strips)

• 1 Bunch of Cilantro

• 1 large Zucchini

• 12 oz tomato sauce

• 1/2 Tbl cumin

• 1 Tbl Salt

• 1/2 Tbl fresh black pepper

• 1 tsp of Garlic salt

• 1 tsp of Paprika

• 1 Chipotle pepper (cut very small) and liquid

• 1/2 cup water

• 8 oz of mixed Mexican cheese

• 1lb Organic chicken breast

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Method:

1. Begin by placing salted water to boil. (This will be for our shredded chicken.)

2. When the water is up to a boil, cook the chicken fully and set aside when done. (about 20 min or until an internal temperature of 165 degrees F.)

3. In a large sauté pan, add in half of the onions and half of the minced garlic. Cook until they begin to become translucent.

4. Add in the Peppers and half of each of the spices.

5. While your vegetables cook, the chicken should be cooked and ready to shred.

6. Add the shredded chicken to the peppers, add the chipotle pepper with some of the liquid. Bring to low heat and let simmer slowly.

7. In the meantime, in a small pot add the tomato sauce, remaining spices, onion, garlic and cilantro. Slowly reduce the sauce.

To assemble:

1. being by adding small portions of the protein mixture to one end of the zucchini strip. Roll into a small enchilada seal with a toothpick if necessary.

2. Place all the “enchilada rolls” in a deep set oven pan.

3. Pour over the encebollada sauce covering all of the zucchini rolls.

4. Cover the entire pan with cheese on top.

5. Place in the oven on low broil for about 10 min checking often until the cheese is melted and golden.

6. Wait five minutes, add fresh cilantro and Enjoy!