Extra Virgin Olive Oil
red enchilada sauce
monterey jack cheese
sour cream for drizzling
fresh cilantro for garnish
Preheat oven to 350º.
In a large skillet over medium heat, heat oil.
Add onion and season with salt.
Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined.
Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped or wide vegetable peeler to make thin slices of zucchini.
Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
Roll up and transfer to a baking dish.
Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.Garnish with sour cream and cilantro and serve.