Rojo Hatchanero Creamy Chicken Zucchini Enchiladas

Ingredients: Serves 5

  • 1 lb chicken breast or tenders – thawed
  • 4 zuchhini – sliced thin with mandolin
  • 1 batch of Hot Line Pepper – Rojo Hatchanero easy enchilada sauce
  • 1 half sweet yellow onion
  • 1 can –Cream of jalepeno soup
  • 1 can – Fire roasted tomatoes
  • Garlic powder, salt & pepper to taste
  • 2 cups shredded mexican cheeses
  • Sour cream
  • Cilantro sprigs for garnish


  1. Cook chicken, can of soup, tomatos & onions on high in a crock pot for 3-4 hours
  2. Add seasoning to taste
  3. Shred chicken and return to pot
  4. Pour 2/3 of the Rojo Hatchanero easy enchilada sauce into a 9×13 dish
  5. Lay 3 zucchini slices length ways on a board, slightly overlapping
  6. Spoon 1-2 tbsp of the filling onto the zucchini roll and roll it up
  7. Gently place rolls into the 9X13 dish
  8. Top with the remainder of the Rojo Hatchanero Easy Enchilada Sauce
  9. Top with cheeses
  10. Bake for 20 min
  11. Garnish with sour cream and cilantro or avocado and enjoy!

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