Ingredients:
4 medium zucchini, trimmed and sliced in half lengthwise (you will need 45 slices of zucchini to make 15 enchiladas)
2 tablespoons olive oil
3/4 cup onion chopped
2–3 garlic cloves
3 cups cooked chicken, cubed or shredded
4 ounces cream cheese
1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chili powder
1 1/2 cups enchilada sauce, divided
1 1/2 cups shredded cheddar cheese
Directions:
Preheat the oven to 375 degrees.
Add the oil to a large skillet, then add the onion and cook for 5-7 minutes until softened.
Next add the garlic to the onions and cook for a minute longer.
Add the chicken along with the salt, cumin, black pepper and chili powder. Stir to combine, then add the cream cheese, stirring into the chicken until it’s melted.
Pour 1/2 cup of the enchilada sauce into the chicken filling, stir then turn the heat off to cool slightly.
Slice the zucchini into very thin strips. The strips must be rollable, but not fall apart so you’ll probably have to test a few slices out to get the right size.
Add 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ baking dish, spreading to cover the bottom.
Place 3 strips of zucchini on a board, overlapping slightly. Add about 3 tablespoons of the chicken filling across the zucchini strips.
Roll the zucchini strips around the chicken filling, ending with the seam side down. Add to the prepared baking dish, then repeat until you have 15 enchiladas.
Top the enchiladas with the remaining 1/2 cup of enchilada sauce, followed by the cheese.
Bake for 20 minutes until the cheese on top is melted and the filling is armed through.
Enjoy !!
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