CHICKEN ZUCCHINI ENCHILADAS

Chicken Zucchini Enchiladas image

Turn zucchinis into a veggie-focused wrap for these Zucchini-Chicken Enchiladas! With shredded chicken, green chiles, cumin, cheese and salsa, you'll get all the great flavor of the Tex-Mex dish in this recipe for Zucchini-Chicken Enchiladas.

Provided by My Food and Family

Categories Casseroles

Time 45m

Yield 6 servings

Number Of Ingredients 8

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Ingredients

1 Tbsp. oil
1/2 cup chopped onions
3 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, drained
1/2 tsp. each chili powder and ground cumin
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
3 zucchini (1-1/2 lb.), ends trimmed
1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa

Steps:

Heat oven to 375°F.
Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 2 to 3 min. or until crisp-tender. Remove from heat.
Add chicken, chiles, dry seasonings and 3/4 cup cheese; mix lightly.
Spray 13x9-inch baking dish with cooking spray. Cut each zucchini into 12 thin lengthwise slices, using "Y"-shaped vegetable peeler or mandolin slicer. Place 3 zucchini slices on cutting board, with long sides overlapping slightly. Spoon about 1/4 cup chicken mixture onto zucchini slices; spread to evenly cover zucchini. Roll up, starting at one short end; place, seam side down, in prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon salsa over roll-ups.
Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, 5 min. or until melted.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g