Zucchini Enchiladas

Amp up your veggie intake by using thin slices of Zucchini instead of tortillas to wrap your enchiladas.

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• kosher salt
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 c. red enchilada sauce, divided
• 4 large zucchini, halved lengthwise
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar
• Sour cream, for drizzling
• Fresh cilantro, for garnish

Directions

1. 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.
2. 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.
3. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
4. Bake until melty, 20 minutes.
5. Garnish with sour cream and cilantro and serve.