Zucchini Enchiladas

Zucchini Enchiladas

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 onions (large)
• 2 clove garlic ((large, chopped))
• 2 tsp ground cumin
• 2 tsp chili powder
• 3 cup chicken ((large, chopped))
• 1 1/3 cup red enchilada sauce ((large, chopped))
• 4 zucchini (large
• 1 cup monterey jack ((large, chopped))
• 1 cup cheddar cheese ((large, chopped))
• 2 tbsp sour cream ((large, chopped))
• 1 bunch fresh cilantro ((large, chopped))

Instructions

1. Preheat oven to 350º.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 or wide 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.