Zucchini Enchiladas
The bold truth: You won't even miss the tortillas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | extra-virgin olive oil |
| 1 | large onion, chopped |
| kosher salt | |
| 2 cloves | garlic, minced |
| 2 teaspoons | ground cumin |
| 2 teaspoons | chili powder |
| 3 cups | shredded chicken |
| 1 1/3 cups | red enchilada sauces, divided |
| 4 | large zucchini, halved lengthwise |
| 1 cup | shredded Monterey Jack cheese |
| 1 cup | shredded Cheddar cheese |
| sour cream, for drizzling | |
| fresh cilantro leaves, for garnish | |
Directions:
Preheat oven to 350º. In 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 cheeses.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.
Source: delish.com
