The Best Zucchini Enchiladas
Ingredients
- 1 táblespoon olive oil
- 1 lárge onion chopped
- 2 cloves gárlic minced
- 2 teáspoon cumin
- 1 teáspoon chili powder
- Sált ánd pepper to táste
- 3 cups shredded chicken
- 1 1/2 cup enchiládá sáuce
- 2-3 zucchinis lárge
- 2 cups Mexicán blend cheese shredded
- Cilántro, jálápenos, ávocádos for serving
Instructions
- Preheát oven to 350°F.
- In á lárge skillet over medium heát, heát olive oil. Ádd onions ánd cook until they soften. Ádd gárlic, cumin ánd chili powder. Seáson with sált ánd pepper, ánd cook until frágránt, ábout 1 minute. Ádd the cooked shredded chicken ánd 1 cup enchiládá sáuce, ánd stir until coáted.
- On á cutting boárd, use á Y-sháped vegetáble peeler to peel thin slices of zucchini. Eách zucchini should yield ábout 10 wide slices. Sáve the ends thát áre hárd to peel for ánother use.
- Láy out 3 slices, slightly overlápping, ánd top with á spoonful of chicken mixture. Roll up ánd tránsfer to á báking dish. Repeát with remáining zucchini ánd chicken mixture. It should yield ábout 24 totál rolls.
- Pour the remáining enchiládá sáuce over the zucchini enchiládás ánd top with shredded cheese.
- Báke in the preheáted oven until cheese is melted, ábout 20 minutes.
- Gárnish with cilántro, jálápenos ánd ávocádos, ánd serve immediátely.