Low-Carb Zucchini Enchiladas

Name: Low-Carb Zucchini Enchiladas
Total time: 75
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; kosher salt and ground black pepper to taste; 1 tablespoon ancho chile powder; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon sea salt; 2 pounds cooked chicken breasts, shredded; 1 ½ cups red enchilada sauce, divided; 2 cups shredded sharp Cheddar cheese, divided; 4 green onions, green and white parts chopped and separated; ¼ cup chopped fresh cilantro; 4 large zucchini, thinly sliced lengthwise; ½ cup queso fresco, or more to taste; ¼ cup sour cream (Optional); 2 tablespoons chopped fresh cilantro, or to taste

Recipe by Angela Sackett Superhotmama from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 large onion, chopped
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kosher salt and ground black pepper to taste
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1 tablespoon ancho chile powder
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2 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon sea salt
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2 pounds cooked chicken breasts, shredded

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1 ½ cups red enchilada sauce, divided
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2 cups shredded sharp Cheddar cheese, divided
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4 green onions, green and white parts chopped and separated
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¼ cup chopped fresh cilantro
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4 large zucchini, thinly sliced lengthwise
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½ cup queso fresco, or more to taste
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¼ cup sour cream (Optional)
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2 tablespoons chopped fresh cilantro, or to taste

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.