We cannot say enough great things about this recipe. This meal is worth the effort because it is soo good. A lower carb enchilada! Picture this – zucchini “shells” filled with delicate chicken breast and then smothered in a creamy corn sauce. The sauce is the best. It is so good!!
Have you used a mandolin before? It might sound intimidating to you, but we promise – it is not, and it makes life much easier with recipes like this. Once you use a mandolin, you will wonder how you lived so long without using one. Say goodbye to holding wobbly veggies and trying to thinly (and evenly) slice them. It’s too much work. Get a mandolin. You will not regret it. We like this mandolin by Grocery Art. While this meal has a few steps, it is worth the effort. It also reheats really well. Enjoy!
Get the chicken started (poach it – see the recipe below), and while it is cooking, slice those zucchini with your mandolin! (Shred the chicken when it’s done. and add it to the filling ingredients)
Once the chicken mixture is done, you are ready to roll up the zucchini – it looks so pretty in the pan!! We used a 10 inch cast iron skillet, or you can use a 9 x 13 lasagna pan, if you prefer.
Once the enchiladas are prepared, make the sauce, and pour it over the enchiladas. Bake in the oven until bubbly!
chicken zucchini enchiladas in creamy corn sauce
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Dishes
- Cuisine: Mexican
Ingredients
- 8 cups chicken broth
- 2 cloves garlic, minced
- 6 chicken breast halves
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 4 tablespoons green chiles, chopped
- 1 8 oz package neufchatel cream cheese, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups Monterey Jack cheese, grated (or any all white cheese blend)
- 4 medium to large zucchini, sliced to 3mm thick (preferably using mandolin)
- 1 ½ cups half and half (can use milk instead)
- 1 cup corn ( I used canned)
Instructions
- Preheat oven to 350 degrees. Salt and pepper the chicken and rub with garlic. Place chicken in stock pot. Add broth to cover chicken. Bring to simmer over medium heat. Once at full simmer, reduce heat to low and cook until done, about 10-15 minutes. Turn heat off, remove chicken from broth, shred, and place back in broth while preparing enchiladas.
- Make the sauce for chicken. Heat olive oil in pan. Add chopped shallot. Cook until translucent. Add green chiles and 4 oz of cream cheese. Stir until cheese is melted. Remove chicken from broth using slotted spoon and add to this mixture. Add salt and pepper, mix well.
- Prepare enchiladas. Place 2-3 T of chicken mixture onto one end of a slice of zucchini, sprinkle some Mexican blend cheese and roll. Place in pan, and repeat until all of the chicken mixture is used.
- Make sauce. Heat half and half in sauce pan over low heat. Add remaining 4 oz cream cheese, stir until melted. Remove from heat, add corn. Pour sauce over enchiladas. Bake for 25 minutes. Sprinkle any remaining grated Mexican cheese blend and bake an additional 5 minutes.