Chicken Zucchini Enchilada
Enchiladas are something I could eat every day. They’re beyond delicious, cheesy, and bursting with flavor. Unfortunately, they’re also packed with carbs and calories.
What if there was a way you could eat enchiladas more often, but without the guilt. There is a way, and it’s all about the zucchini.
Here’s what you’re gonna need to turn plain enchiladas into zucchini enchiladas— other than the zucchini, of course.
These are the ingredients you’ll need to get started:
- 1 tbsp. extra virgin olive oil
- 1 onion
- kosher salt, to taste
- 2 cloves garlic
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 3 cups shredded chicken
- 1 1/3 cups red enchilada sauce
- 4 zucchini
- 1 cup shredded cheddar
- 1 cup shredded monterey jack
Make The Enchiladas
Preheat your oven to 350 degrees F. Sauté your onions with a pinch of salt and some olive oil. Add your garlic, cumin, and chili powder. Add your shredded chicken and some enchilada sauce.
Use a potato peeler to peel your zucchini, making strips. Roll up the zucchini pieces with the filling inside. Place them into a greased baking dish and top with more enchilada sauce as well as the cheese.
Bake for 20 minutes. Once it’s out, let it cool a bit, then top with sour cream and it’s ready to eat!