Preheat oven to 350. 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 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.
Originally Submitted
4/9/2018
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