Zucchini Enchiladas

By Feelgoodfoodie · 40 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Grease an 8x11 inch baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add the garlic, cumin, chili powder, salt and black pepper, and cook until fragrant, about 1 minute. Add the shredded chicken and 1 cup of the enchilada sauce, and stir until coated.
3. Using a Y-shaped peeler on a cutting board, peel thin wide zucchini slices. Each zucchini should give about 10 slices. Set aside the hard-to-peel ends.
4. Lay out 3 overlapping zucchini slices, top with a spoonful of the chicken mixture, roll up and place seam-side down in the prepared dish. Repeat with the remaining zucchini and chicken mixture, for about 24 rolls.
5. Pour the remaining enchilada sauce over the rolls and top with the shredded Mexican cheese blend.
6. Bake until the cheese has melted, about 20 minutes.
7. Garnish with cilantro, jalapeños and avocados, and serve right away.

Summarized from Feelgoodfoodie's video. Watch it for the details.