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
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