This recipe is all time. I am so proud of it as it’s super delicious and fun. I wouldn’t usually post two meat based recipes in a row as it’s not reflective of how I eat but I just couldn’t wait to share this. I’ve included ideas below to make it vegetarian, you could even make it vegan if you used vegan cheese alternatives. No matter what, it’s delicious.

There are a few steps involved and the shredded chicken I use is usually from a chicken I boil the day before hand, this way I also have the chicken bone broth on hand that goes in the sauce as I make that from the bones of the whole chicken I’ve cooked. You could just use a store bought roast chicken, chicken breast or roast your own chicken as part of your meal prep for the week. You can also replace the bone broth with a vegetable stock or water.

As a vegetarian option you could replace the chicken with shredded oyster mushrooms or black or cannelini beans. If your using white beans I would stir them through the zucchini before removing from the pan.

Back to why this is aso good: the shredded zucchini holds all the jalapeno and garlic flavour, and melds with the cheese to make a sort of binding mixture for the chicken and mushrooms. It means you get a little of everything in each moutful so every mnouthful is super satisfying.

And the sauce. Using chipotle sauce is such a grea tway of adding a bucket load of flavour with minimal effort. it’s smoky and spicy, the perfect thing to balance the bright tomatoes. If you can’t find chipotle sauce (I use the La Morena brand which I can get at my local IGA), then you ciould use 2 Tbs of tomato paste with 2 tsps of smoked paprika and a pinch of cayenne to try and imitate the flavour. You will then need to add a little salt to the sauce (you do not need to when using the canned chipotle!).

I serve this with corn on the cob on the side, I find two enchiladas and some corn is a pretty fiulling dinner but you could add a salad as well!

Let’s make this!

Serves 4

Ingredients

Sauce

1Tbs extra virgin olive oil

1 tsp dreid oregano

2 tsps chopped coriander stem (you’ll use the leaves later)

1/2 tsps ground coriander

3 Tbs finely chopped spring onion, or 1/2 a finely brown onion

1 x 200g can chipotle sauce

1 x 400g can of whole tomatoes

1/2 cup bone broth/chicken stock

Enchilada

1 Tbs extra vigin olive oil

2 x finely grated zucchini

1/3 cup finely chopped spring onion, or 1/2 a finely chopped brown onion

1 jalepeno, finely diced

1 Tbs finely chopped coriander stem (you’ll use the leaves later)

2 garlic cloves, crushed

100g, button or brown mushrooms, in 1 cm dice

1/2 cup grrated cheese (either strong cheddar or parmesan) + extra for topping

2 cups shredded chicken

8 tortilla

Lime, avocado, coriander leaves, fresh tomato, jalapeno and sourcream to serve (all optional!)

Directions

Preheat oven to 190 degrees celsisu fan forced (220 otherwise)

Start the sauce in a medium saucepan or high sided pan. Add oil, onion, herbs and sprices and cook for 1 minute then add chipotle sauce and cook for 3 minutes until sizzling, add tomatoes and simmer while breaking up with the back of a wooden spoon. Allow to simmer for 5 minutes and then add the bone broth/chicken stock. Simmer for 20 minutes or utnil thickened. Set aside.

Meanwhile, heat a medium saucepan on medium high heat add 1/2 the remaining oil and once hot add 1/2 the jalapeno, coriander and onion, cook for 1 minute and then add the garlic and zucchini. Cook for 5 minutes or until the zucchini has softened and started to colour. Remove from heat and place in a bowl, add the remaining jalapeno and mushrooms and cook until the mushrooms are starting to colour (I cook them separately so the zucchini doesn’t get the colour of the mushrooms and the mushrooms get a little golden).

Meanwhile, add the grarted cheese to the zucchini along with the shredded chicken and stir to mix well. Once cooked add the mushrooms and fold through. Set aside while you warm your tortillas.

Warm the tortillas by toasting lightly in a warm pan until they’re soft and pliable, this is particularly important with corn tortillas as they’ll tear when you fold otherwise. Keep warm in a tea towel as you assemble, or assemble as you heat if you feel comfortable doing so.

To assemble, take a tortilla and place 1/8th of the chicken and zucchini mix down the centre of each one, fold the tortila around it and then place it ‘seam’ side down in a baking dish. Repeat, make sure they fit snuggly in your baking dish so that they don’t unfold.

Pour the warm sauce over the top and sprinkle with a tablespoon or 2 of cheese. Bake for 20 minutes or until the exposed tortilla edges are crisp and the cheese has melted.

Serve with the listed toppings scattered over the top as per image.

HH. x