The bold truth: You won't even miss the tortillas.
|1 tablespoon||extra-virgin olive oil|
|1||large onion, chopped|
|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|
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.