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Recipe: Zucchini Enchiladas

Fly Feet Running - Zucchini Enchiladas

You won’t even miss tortillas.  For real.

 

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • kosher salt
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded 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 leaves, for garnish

 

DIRECTIONS

  1. Preheat oven to 350º. In large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  2. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  3. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.
  4. Bake until melty, 20 minutes.
  5. Garnish with sour cream and cilantro and serve.