This is a sponsored post in collaboration with KitchenAid®.
Are you ready for this? I’m taking the classic enchilada and giving it a healthy-ish makeover by swapping out the tortilla and carbs for sheets of zucchini made with the KitchenAid® Artisan® Stand Mixer and Vegetable Sheet Cutter attachment.
This is my new favorite kitchen accessory for my beloved KitchenAid® mixer. The ease in which it works definitely earns it a top shelf space in my kitchen. There are no special tricks to using it—just clamp it down and hit the switch. Don’t worry if your first few sheets aren’t perfect, give yourself a break. In fact, quick tip on this recipe, pick up zucchinis that are a bit thicker. It’ll make it easier to get more uniform sheet as you become familiar with the sheet peeler. But, should you get some broken sheets just overlap the the pieces by an inch. The zucchini sheets will be pliable enough to roll and no one will be the wiser.
- 3 large or 4 smaller zucchinis
- 1 tablespoon olive oil
- 1/2 large yellow onion
- kosher salt to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 cups shredded chicken
- 1 1/2 cups enchilada sauce
- 2/3 cup shredded colby jack cheese
- To serve:
- green onions
- sour cream