Chicken Zucchini Enchiladas
Description
Spicy chicken and green chiles are wrapped in zucchini sheets instead of tortillas for a low-carb twist on green enchiladas.
Ingredients
•
1 tablespoon extra-virgin olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1/2 teaspoon dried oregano
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3 cups shredded cooked chicken
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1 1/3 cups green enchilada sauce, divided
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1 (4 ounce) can chopped Hatch chile peppers, drained
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4 large zucchini, halved lengthwise
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1 cup shredded Cheddar-Monterey Jack cheese blend
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1/4 cup chopped fresh cilantro
Directions
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, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
3
Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, 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.
4
Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
5
Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.