Ingredients
Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 jalapeño, finely chopped
- 4 cloves garlic, minced
- 2 tbsp all purpose flour
- 3 cups chicken broth
- 2 cups sour cream
- 2 tsp kosher salt (or to taste, depending on how salty your chicken broth is)
Filling
- 2 medium zucchini, sliced crosswise in ½” thick pieces
- 3 chicken breasts
- 3 tbsp olive oil
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups grated cheddar cheese
- 6 flour tortillas
Garnish
- Finely chopped green onion or cilantro (for serving)
Instructions
- Prepare the white sauce: Preheat your oven to 375ºF. In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Add the finely chopped onion and jalapeño, cooking until softened but not browned. Stir in the minced garlic and cook for an additional minute. Sprinkle in the all-purpose flour and cook while stirring for another minute. Gradually whisk in the chicken broth, stirring occasionally until the sauce thickens and simmers. Remove from heat and slowly whisk in the sour cream. Season the sauce with kosher salt to taste, considering the saltiness of the chicken broth.
- Grill the chicken and zucchini: Preheat a grill or grill pan to medium heat. Brush the zucchini slices and chicken breasts with 3 tablespoons of olive oil. Season both with salt and black pepper. Grill the zucchini for about 6 minutes until grill marks appear and the texture is crisp-tender. Grill the chicken breasts for 8-12 minutes, flipping once, until no longer pink inside or they register 160ºF internally. Let the chicken rest so temperature rises slightly before chopping the grilled chicken and zucchini into bite-sized pieces.
- Prepare the baking pan: Spread 1 cup of the prepared white sauce evenly in the bottom of a 9×13-inch baking pan. This will prevent sticking and add flavor to the base of the enchiladas.
- Assemble the enchiladas: Lay the 6 flour tortillas flat on a clean work surface. Evenly divide the grilled chicken and zucchini mixture along the center of each tortilla. Reserve 1 cup of grated cheddar cheese for topping. Sprinkle the remaining grated cheese evenly over the filling inside the tortillas. Drizzle 2 tablespoons of the white sauce on top of the cheese and filling in each tortilla. Fold in the edges of each tortilla and roll them up tightly, then place seam-side down in the prepared baking pan.
- Bake the enchiladas: Pour the remaining white sauce evenly over the arranged enchiladas in the pan. Sprinkle the reserved 1 cup of cheddar cheese on top. Bake in the preheated oven for approximately 30 minutes, or until the sauce is bubbling and the filling is thoroughly heated through.
- Serve: Remove the enchiladas from the oven and garnish with finely chopped green onion or cilantro as desired. Serve warm for a delicious, comforting meal.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor or to make the recipe more vegetarian-friendly (adjust the diet accordingly).
- Grilling the chicken and zucchini adds a smoky flavor and seals in moisture; if a grill is unavailable, a grill pan or skillet can be used.
- For a spicier kick, leave some of the jalapeño seeds in the sauce, or add extra jalapeño slices as a garnish.
- Make sure not to brown the onion and jalapeño in the sauce to keep the flavor fresh and mild.
- The chicken should be cooked to an internal temperature of 160ºF as it will continue to cook while resting, ensuring juiciness without dryness.
- Leftover enchiladas can be refrigerated for up to 3 days; reheat covered in the oven to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican