Zucchini noodles wrapped around a savory chicken and cheese filling then smothered with enchilada sauce and baked to perfection! Trust me, you’ll never miss the tortillas!
Course: Entrée
Cuisine: Mexican
Servings: 4
Ingredients
1 2/3c.red enchilada saucedivided
1T.olive oil
1med.onionchopped
kosher salt
2clovesgarlicminced
2tsp.ground cumin
2tsp.chili powder
3c. shredded chicken
5lg.zucchinihalved lengthwise, thinly sliced
1c. shredded Monterey Jack cheese
1c. shredded cheddar cheese
sour creamfor serving
Freshcilantrofor garnish
Instructions
Preheat the oven to 350 degrees. Spread 1/3 c. enchilada sauce in the bottom of a 9 x 13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add onion and season with salt. Cook until soft, about 5 minutes. Add garlic, cumin, and chili powder; stir until combined.
Add shredded chicken and 1 cup enchilada sauce and stir until heated through. Remove from heat.
On a cutting board, use a vegetable peeler to make thin slices of zucchini.
Lay out three slices of zucchini, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to prepared baking dish seam side down. Repeat with the remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake for 20-25 minutes, until cheese is melted and sauce is bubbly.