Zucchini Wrapped Enchiladas
August 7, 2017
- Prep: 20 mins
- Cook: 40 mins
- Yields: 4 Servings
Directions
"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
Ingredients
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
