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
Ingredients
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
DIRECTIONS
- 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.
Directions:
- 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.
Use both in assembling the enchiladas as well as on top before baking. This sauce is also the base for my award-winning Mexican Chicken Mole, stay tuned…