Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 large onion (chopped)
  • salt and black pepper to taste
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 3 cups free-range organic shredded chicken
  • 1⅓ cups red enchilada sauce
  • 4 large zucchini (sliced with a mandolin or peeler)
  • 1 cup shredded Monterey Jack
  • 1 cup shredded cheddar
  • Sour cream (for drizzling)
  • Fresh cilantro leaves (for garnishing)

Instruction

  • Preheat oven to 350ºF.
  • In large skillet over medium heat, heat the oil. Add the onion and salt.
  • Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
  • Stir well until combined.
  • Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then, add 2 tablespoons of the chicken mixture on top. Roll up, and transfer carefully to a baking dish. Repeat with the remaining zucchini and chicken mixture.
  • After that, use the remaining enchilada sauce to top the zucchini enchiladas.
  • Sprinkle with the shredded Monterey Jack and cheddar cheese.
  • Bake for approximately 20 minutes, until the cheese is melted.
  • Garnish with sour cream and cilantro, and serve.