Chicken, Zucchini and Corn Enchiladas {Gluten-Free, Grain-Free Option}

Chicken Zucchini Encaladas closeup

 

Wondering what to do with all that leftover chicken (and corn on the cob) from this weekend’s BBQ? Make some of these scrumptious enchiladas! Packed with sweet caramelized corn, black beans, and fresh summer zucchini, this meal is sure to please the entire family- including pooches who don’t mind a few chicken scraps while the enchiladas are “in the making.”

Chicken Zucchini Encalada tight crop

These enchiladas have so much flavor that they require very little cheese, and the fresh veggies, whole wheat tortillas, and chicken make them a super healthy and balanced meal. Aromatic spices, the perfect amount of heat, and a generous amount of fresh cilantro really make this dish pop!

I made my enchilada sauce from scratch (and the sauce recipe is included below) but you are welcome to purchase it pre-made at the grocery store if you are in a time crunch.

5 from 1 vote
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Chicken, Zucchini and Corn Enchiladas

Chicken, zucchini, caramelized corn, and black bean enchiladas
Course Main Course- Chicken
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Kelley

Ingredients

The Sauce:

  • 3 tablespoons of oil I used light olive oil
  • 1 tablespoon arrowroot or tapioca flour
  • 1 tablespoon chilis in adobo chopped or blend, then add
  • 2 cups chicken stock
  • 6 oz can tomato paste
  • 2-3 tablespoons of chili powder I like my sauce very flavorful so I used 3T
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt

The Enchiladas:

  • 8 gluten-free corn tortillas or grain-free tortillas recipe from Against All Grain:http://againstallgrain.com/2011/05/04/grain-free-tortillas/
  • 1 1/2 cups of shredded chicken breast
  • 1 cup corn can use frozen corn as well
  • 1 can black beans omit for paleo, drained and rinsed
  • 1 cup of diced zucchini
  • 1/4 cup diced white onion
  • 2 tablespoons of butter
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 1/2 cups shredded cheese mexican blend, omit if paleo
  • 1/4 cup chopped green onion for garnish optional
  • 1/4 cup chopped cilantro for garnish optional

Instructions

  1. To make the sauce- Heat oil in a medium saucepan over medium-high heat, add in the flour and stir for about 1 minute until thickened.
  2. Add in all the additional ingredients- stock, chilis, tomato paste and spices and mix well.
  3. Bring to a boil then reduce heat to low and simmer for around 15 minutes.
  4. To make the enchiladas-
  5. Preheat oven to 350 degrees F
  6. Melt the butter over medium-high heat in a large skillet.
  7. Add the onion and cook until translucent.
  8. Add the corn and cook until nicely caramelized.
  9. Add the zucchini, salt and pepper and cook for 2 more minutes.
  10. Remove from heat and mix in the shredded chicken and black beans.
  11. In a casserole dish evenly distribute 1 cup of the enchilada sauce on the bottom.
  12. Place a few tablespoons of the chicken/veggie mixture onto the end of each tortilla, add a sprinkle of cheese, then roll up.
  13. Place each enchilada seam-side down into the dish.
  14. Top with the remaining sauce, cover with foil and bake at 350 degrees F for 30 minutes.
  15. Remove foil and add the remaining cheese on top and cook for an additional 10 minutes, or until cheese is melted.
  16. Top with green onion and cilantro and serve.

 

 

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