I haven’t been cooking at all the last 5 weeks due to having a total knee replacement. During that time my better half, Teresa, cooked for all of us. Unfortunately during that same time period our beloved father Joseph passed away at the age of 94. Teresa, Jack, my husband Gary, and my son Jason flew back to NY but I couldn’t travel. My amazing friends came to my rescue by preparing the ice machine for my knee, letting the dog out, bringing lunch, dinners, and most of all, emotional support. I am so very grateful to have them in my life. As I was looking through some of my stacks and stacks of recipes, I came across this recipe from Food Network for Cheesy Zucchini and Chicken ‘Enchiladas’. Since I’m now able to do more & more each day I decided to try cooking this fairly quick & delicious-looking dinner. The key is using rotisserie chicken already cooked. Just shred it up! The step that takes the longest is shaving the zucchini ribbons but it’s worth the effort for this low-carb, satisfying meal. My family loved it.
Preheat oven to 375 degrees F.
In a large skillet heat the oil on medium heat.
Add the white scallion slices & garlic. Cook, stirring often until soft, about 5 minutes.
Sprinkle in the chili powder and cook, stirring until the scallions are coated and the oil is brick red, about a minute. Remove from heat and stir in chicken, 1/2 cup salsa & 1/2 cup cheese. Set aside.
Cut ends off zucchini. Halve the zucchini lengthwise and arrange cut-side down on a clean work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini half and as wide as possible (the first few may be too skinny & can be discarded). Make 36 ribbons in total.
Lay out 3 ribbons, slightly overlapping to make a rectangle (ribbons are your 'tortilla'). Place about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla then roll up to enclose the filling.
Place into an ungreased baking dish, seam side down. Repeat step 6 then arrange them in the baking dish. Top with remaining salsa. Sprinkle with a dash of hot sauce then sprinkle with the remaining 1/2 cup of cheese.
Bake until the cheese is melted and the filling is hot for about 25 minutes. Let cool for a few minutes. Top with a dollop of sour cream and a sprinkling of green scallions
Recipe courtesy of Food Network Kitchen
Serving: 3enchiladas | Sodium: 1314mg | Calcium: 413mg | Vitamin C: 31mg | Vitamin A: 1695IU | Sugar: 8g | Fiber: 4g | Potassium: 1085mg | Cholesterol: 114mg | Calories: 371kcal | Trans Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 41g | Carbohydrates: 15g | Iron: 2mg
Using a Y-shaped peeler, make 36 ribbons, discarding the skinny ones
Shredded chicken with chili powder & cheese
Overlap 3 ribbons & place meat on one end then roll up
Place rolled zucchini enchiladas into a 2-3 qt baking dish
Top with remaining salsa, cheese & hot sauce then bake 25 minutes until cheese melts & filling is hot
Sprinkle with green scallion slices
Serve: Can be topped with a dollop of sour cream
Authentic Steak Fajitas
Whenever we go to a Mexican restaurant we can smell the sizzling steak fajitas with onions & peppers as soon as we open the door & walk-in. We both start to drool! The smell is wonderful & my husband will order them 9 out 10 times. Since we don't go out for dinner during this pandemic I figured I'd give it a try. I'm so glad I did. These fajitas are incredibly authentic tasting and very satisfying all in one. Overall it seems to take a long time to make but that's because of the marinating time. Believe me, they are worth the effort!😋
- 1 lb flank steak, sirloin tip steak, or skirt steak (I used sirloin tip steak here)
- 1 large green Bell pepper, 1/2-inch thick slices
- 1 large red Bell pepper, 1/2-inch thick slices
- 2 large onions, sliced
- 3 Tablespoons EVOO (for sauteeing onions & Peppers)
- 1 Tablespoon Soy Sauce
- 3 – 4 limes juiced (about 1/2 cup) (I used 3 large limes)
- 2-3 scallions, white & green parts, diced
- 3 Tablespoons fresh cilantro, chopped
- 4 cloves garlic, minced
- 2 tsp EVOO
- 1 Tablespoon soy sauce
- 1 tsp red pepper flakes
- 1/4 tsp coriander ground, optional
- 1 Tablespoon corn starch
- 2 tsp Lawry’s Roasted Chili & Garlic granules (regular chili powder may be substituted)
- 1 Tablespoon salt
- 1 tsp smoked paprika
- 1 beef bouillon cube, crushed (don’t use paste that you refrigerate)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin, ground
- 8-12 flour tortillas, warmed (estimate 2 tortillas per person unless they are big eaters like my hubby!)
- Sour cream
- Shredded cheddar
- Pico de gallo
- fresh cilantro for garnish
- Whisk together the lime juice, soy sauce, scallions, minced garlic, 2 tsp EVOO, cilantro, red pepper flakes & coriander.
- In a large plastic food baggie, pour the marinade over the steak, seal well, and refrigerate overnight (at least 8-12 hours) flipping once or twice. (Usually, I place the food baggy on a plate then put it in the refrigerator so there is no accidental leaking in my fridge.)
- Heat 3 Tablespoons of oil in a large (12 or 13-inch) skillet on medium heat. When the oil is hot enough (look for rippling or striation lines in the oil. Best way to tell the oil is hot enough but not yet smoking.)
- Add the onions & bell peppers. Cook 15 minutes, stirring occasionally.
- Add the soy sauce and cook another 20 minutes to caramelize the onions. They should be a dark golden brown color. Remove from skillet & set aside.
- Mix all of the fajita seasonings together in a medium bowl.
- Prepare an outdoor grill to medium-hot. If using the same skillet as the onions & pepper, bring the heat to medium-high.
- Remove the steak from the marinade and generously sprinkle with fajita seasoning all over.
- Grill meat to an internal temperature of 130-135º F regardless of how to grill it. (Approximately 3-4 minutes per side) I pan-seared my marinated steak in the same skillet I used to cook onions & peppers.
- Once it reaches the 130-135º internal temperature remove immediately and let the steak rest for 10 minutes. After resting cut against the grain into thin slices, no thicker than 1/4-inch (or to whatever thickness you like).
- Carefully place the caramelized onions & peppers back into the hot skillet to heat for about 3-4 minutes. (They will sizzle)
- Place the meat on top of the onions and bring it to your table.
- Squeeze some fresh lime juice over the fajitas. (optional)
- Serve with warmed tortillas, sour cream, shredded cheddar, salsa, or whatever you like.
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