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Courgette enchiladas

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An interesting twist on a Mexican classic, this dish provides three of your five a day. Sent in by Natalie Loveman
Serves
4
Prep
20
Cook
45-50
Each 462g serving contains (excludes serving suggestion)
KCal
300
Carbs
13.80g
Protein
30.40g
Fat
12.40g
Saturates
3.70g
Sugars
6.80g
Salt
1.20g
Portion Fruit & Veg
3
Ingredients
Ingredients
4 medium courgettes
1 tsp oil
75g spring onions, chopped
3 cloves garlic, crushed
75g green pepper, chopped
pinch salt and pepper
1 tsp cumin
½ tsp dried oregano
½ tsp chilli powder
1 tbsp tomato paste
2 cooked and shredded chicken breasts (approx. 250g)
1 x 395g jar enchilada sauce
75g reduced-fat Cheddar, grated
Method
  1. Preheat the oven to 180°C/gas 4. Cut the courgettes in half lengthwise and using a small spoon or melon baller, scoop out the flesh, leaving each courgette with a 7cm 'border' inside. Chop the scooped-out flesh into small pieces and set aside.
  2. Heat the oil in a large pan and add the spring onions, garlic and pepper. Cook on medium to low heat for 2–3 minutes, until the onions are translucent then add the chopped courgette flesh, season and cook for about 4 minutes.
  3. Add the cumin, oregano, chilli powder, 3 tbsp water, and tomato paste. Cook for a few more minutes. Add the shredded chicken, mix, and cook for 3 more minutes.
  4. Place a quarter of the jar of enchilada sauce on the bottom of a large baking dish (or 2 small ones), and place in the courgette halves cut side up. Using a spoon, fill each hollowed courgette with chicken mixture, pressing down firmly.
  5. Top the courgettes with the remaining enchilada sauce and scatter evenly with the cheese. Cover with foil and bake for 35 minutes until the cheese has melted and the courgettes are cooked through.
Chefs tips
  • To make a veggie version replace the chicken with chopped sauted mushrooms.
  • If you don't have a jar of sauce, simply use a can of tomatoes and blend together with a heaped tsp each of cumin, oregano and chilli powder (mild or hot).
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