Ingredients
4
4 servings
- •1 tablespoon extra-virgin olive oil
- •1 medium onion, diced
- •2 cloves garlic, minced
- •2 teaspoons ground cumin
- •2 teaspoons chili powder
- •0.5 teaspoon dried oregano
- •3 cups shredded cooked chicken
- •1.3333333730698 cups green enchilada sauce, divided
- •1 (4 ounce) can chopped Hatch chile peppers, drained
- •4 large zucchini, halved lengthwise
- •1 cup shredded Cheddar-Monterey Jack cheese blend
- •0.25 cup chopped fresh cilantro
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
- Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
- Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
- Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
Nutritional Facts
Per 4 servings
- Calories: 466
- Carbohydrate: 22g
- Fat: 25g
- Fiber: 6g
- Protein: 41g
- Sugar: 8g
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