Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
Kosher salt
3 c. shredded rotisserie 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
Preparation
Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated. Step 2On a cutting board, use a Y-shaped vegetable
peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. Step 3Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses. Step 4Bake until cheese is melty and enchiladas are warmed through, 20 minutes. Step 5Top with sour cream and cilantro before serving.
If you gave this recipe a try let us know how it came out in the comments below!
BUY NOW Delish Cookbook, amazon.com
