chicken zucchini enchiladas in creamy corn sauce
- Author: Salt and Share
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Dishes
- Cuisine: Mexican
- 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)
- 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.
