Being of Latin heritage, and now relocating my Institute Health Sciences and Research Center to Ecuador, how could I not like enchiladas. That said, many of my patients and clients are allergic to corn, or have an intolerance to it, so they’ve avoided this delicious south-of-the-border dish. After weeks of experimenting with many vegetables and gluten-free options to find a tasty healthy alternative to corn, we finally perfected it. Using zucchini, it provides us with the health benefits of this vegetable and dish without corn.
Zucchini Enchilada Rolls
1-2 TB. coconut oil
1 large onion, finely chopped
kosher salt (to taste)
2 cloves garlic, minced
2 tsp. ground cumin
3 c. Shredded chicken
1 avocado sliced or cubed for topping
4 strips bacon or turkey bacon (fried until crisp to crumble)
2 c. Dr. Gloria’s nightshade-free enchilada sauce, divided*
4 large zucchini, halved lengthwise
1 c. Shredded Monterey Jack
1 c. shredded sharp Cheddar
Sour cream, for drizzling
Fresh cilantro leaves, chopped for garnish
- Preheat oven to 350º. In large skillet over medium heat, heat the oil. Add onion and season with salt. Cook until transparent and soft, about 5 minutes.
- Add crumbled bacon, garlic, cumin, shredded chicken and half the sauce and stir until combined and well-coated in sauce.
On a cutting board, use a vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.
Bake until melted, about 20 minutes. Before serving, garnish with sour cream cilantro and avocado.
* Dr. Gloria’s EASY Nightshade-free Enchilada Sauce
2 ½ cups chicken broth
1 tablet Mexican Chocolate (contains cinnamon) – Familiar brands are “Abuelita” and “Ybarra”, available in most Mexican markets, the ethnic section of major grocery stores and online.
- Heat one cup broth and dissolve the entire chocolate tablet like the one pictured, stirring frequently to avoid sticking:
- Place one cup broth with chocolate and additional one cup broth in deep skillet.
- Slowly boil, stirring consistently, until it reduces to a thick sauce to your taste and desired thickness that is easily spread.