Latest Menu Blend Chicken Zucchini Enchiladas

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Chicken Zucchini Enchiladas

"A low-carb approach to enchiladas with zucchini tortillas."

Ingredients :

1 tablespoon greater-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
half of teaspoon dried oregano
three cups shredded cooked chicken
1 1/3 cups inexperienced enchilada sauce, divided
1 (four ounce) can chopped Hatch chile peppers, tired
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
1/4 cup chopped clean cilantro

Instructions :

Prep : 25M	Cook : 4M	Ready in : 50M

Preheat the oven to 350 stages F (a hundred seventy five ranges C).
Heat oil in a large skillet over medium heat. Add onion and cook dinner till tender, about 5 mins. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded bird, 1 cup enchilada sauce, and green chiles. Stir till well blended.
Slice zucchini into skinny, huge sheets the usage of a vegetable peeler or a mandoline. Lay out 3 zucchini slices, barely overlapping, and vicinity a spoonful of the fowl combination on pinnacle. Roll up and transfer to a baking dish. Repeat with final zucchini and bird combination.
Spread final 1/three cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese combo.
Bake in the preheated oven till cheese has melted, about 20 minutes. Garnish with clean cilantro.

Notes :

Use crimson enchilada sauce in case you opt for it.

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