"Preheat oven to 350º. In a 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."
"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."
"Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses."
"Bake until melty, 20 minutes. Garnish with sour cream and cilantro and serve."
This recipe comes straight from Delish
1 tbsp Extra-virgin olive oil
1 Large onion, chopped
1 dash Kosher salt
2 Cloves garlic, minced
2 tsp Ground cumin
2 tsp Chili powder
3 cups Shredded chicken
1 1/3 cups Red enchilada sauce, divided
4 Large zucchini, halved lengthwise
1 cup Shredded Monterey Jack
1 cup Shredded Cheddar
1 Sour cream, for drizzling (Phase 3)
1 Cilantro for garnish