Last night we tried a new recipe….zucchini enchiladas. They certainly aren’t going to replace real enchiladas anytime soon…but they were a tasty alternative.
I think next time (it bodes well that there will be a next time) I think we will forgo blanching the zucchini and see if that leaves it crunchier.
We didn’t follow the recipe exactly, but here what we did:
Split zucchini then Blanch the zucchini halves in boiling water and cook 1 minute; remove from water. Scoop out the center. Cook chicken breast in saucepan, mix with green chilies (small can) and a can of enchilada sauce.
Place 1/4 cup of the enchilada sauce on the bottom of a baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly. Top with shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked enough to suit you (I thought it was cooked too much and will cook less the next time).