Zucchini Enchiladas
  • CuisineMexican
  • 1tbsp Extra Virgin Olive Oil
  • 1large onion chopped
  • 2cloves garlic minced
  • 2tsp ground cumin
  • 2tsp chili powder
  • 3cups chickenshredded
  • 1 1/3cup red enchilada saucedivided
  • 4large Zucchinihalved lengthwise
  • 1cup monterey jack cheeseshredded
  • 1cup cheddar cheeseshredded
  • 2tablespoons sour cream for drizzling
  • 1bunch fresh cilantro for garnish
  1. Preheat oven to 350ยบ.
  2. In a large skillet over medium heat, heat oil.
  3. Add onion and season with salt.
  4. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined.
  5. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  6. On a cutting board, use a Y-shaped or wide vegetable peeler to make thin slices of zucchini.
  7. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
  8. Roll up and transfer to a baking dish.
  9. Repeat with remaining zucchini and chicken mixture.
  10. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
  11. Bake until melty, 20 minutes.Garnish with sour cream and cilantro and serve.
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