Chicken Zucchini Enchiladas

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Description

A low-carb approach to enchiladas with zucchini tortillas.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon dried oregano
  • 3 cups shredded cooked chicken
  • 1 ⅓ cups green enchilada sauce, divided
  • 1 (4 ounce) can chopped Hatch chile peppers, drained
  • 4 large zucchini, halved lengthwise
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • ¼ cup chopped fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium heat. Add onion and cook until soft
  3. about 5 minutes. Add garlic
  4. cumin
  5. chili powder
  6. and oregano. Stir until combined. Add shredded chicken
  7. 1 cup enchilada sauce
  8. and green chiles. Stir until well combined.
  9. Slice zucchini into thin
  10. wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices
  11. slightly overlapping
  12. and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  13. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  14. Bake in the preheated oven until cheese has melted
  15. about 20 minutes. Garnish with fresh cilantro.

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 50 mins

Servings: 4

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