Chicken and courgette enchiladas

    1 hour 15 min

    These chicken enchiladas have a smoky kick from chilli and a lighter hit to the waistline, with courgette slices replacing tortilla wraps. A great way to use up any leftover chicken.

    3 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • coarse sea salt and ground black pepper to taste
    • 1 tablespoon hot chilli powder
    • 2 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • 900g cooked chicken breasts, finely shredded
    • 350g red enchilada sauce, divided
    • 275g grated mature Cheddar cheese, divided
    • 4 spring onions, green and white parts chopped and separated
    • 1 tablespoon chopped fresh coriander
    • 4 large courgettes, thinly sliced lengthwise
    • 120ml queso fresco, or more to taste
    • 60g soured cream (optional)
    • 2 tablespoons chopped fresh coriander, or to taste

    Prep:35min  ›  Cook:35min  ›  Extra time:5min  ›  Ready in:1hr15min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Heat olive oil in a large pan over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chilli powder, garlic, cumin and sea salt; stir until combined. Add shredded chicken and 1/2 of the enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
    3. Stir 1/2 of the Cheddar cheese, the white parts of the spring onions, and 1 tablespoon chopped coriander into the chicken mixture. Pour a few tablespoons of enchilada sauce on the bottom of a baking dish.
    4. Slightly overlap 3 slices of courgette on a chopping board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining courgette slices and chicken mixture. Spoon remaining enchilada sauce over courgette roll ups. Sprinkle remaining Cheddar cheese and queso fresco on top.
    5. Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with the green parts of the spring onions, soured cream and fresh coriander.


    To more easily slice the courgettes, use a mandoline or cut in half lengthwise, lay cut side down on a cutting board, and use a Y-shaped peeler to create long slices.

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