Chick’n and Zucchini Enchiladas


by: Glo

I've been getting zucchini real cheap at the grocery lately. Decided it was time for some more enchiladas. These were real tasty and pretty fast.


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serves: 4

2 tablespoon vegetable oil

1 sweet onion, thinly sliced (about 1 cup)

1 large zucchini, cubed into 1/2 cubes (about a cup)

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 sea salt

1/4 teaspoon black pepper

2 jars (16 ounce) Salsa Verde, divided

1 package Gardein Meatless Chick'n Strips (slightly thawed), cut into bite-sized pieces

8 corn or flour tortillas

3/4 Daiya pepperjack shreds

Garnish: sour cream, avocado, lime, etc

Nutrition Facts
Chick’n and Zucchini Enchiladas

Servings Per Recipe: 4

Amount per Serving

Calories: 396

  • Total Fat: 17.4 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2254.5 mg
  • Total Carbs: 43.8 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 18.8 g
  • Protein: 13.5 g

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1.  Heat oil in 12" skillet over medium-high h eat. Add onion and cook, stirring, until soft, about 2 minutes. Add zucchini, cook until soft, about 3 minutes. Add chick'n. Stir well and cook about 1 minute. Then remove from heat. Stir in 1 1/2 cups salsa and stir well. Remove from heat. Cover the bottom of a 9x13 baking dish with a thin coat of salsa. Divide enchilada filling among tortillas. Roll each up and place seam side down in your baking dish. Pour remaining enchilada sauce over enchiladas and top with any remaining filling.

2.  Top with cheese. Bake covered for 30-25 minutes.

3.  Let sit about 10 minutes before trying to remove them from the dish. Garnish with your favorite items. Enjoy!

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