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Zucchini Enchiladas Recipe

   
 

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     Zucchini Enchiladas

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   60 min total

Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
kosher salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
1 1/3 c. red enchilada sauce, divided
4 large zucchini, halved lengthwise
 
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish

Instructions
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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