Ingredients
Scale
- 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 cumin
- 2 teaspoons chili powder
- 1 1/2 cups enchilada sauce (divided)
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- Add the oil to a large skillet, then add the onion and cook for 5-7 minutes until softened.
- Next add the garlic to the onions and cook for a minute longer.
- Add the chicken along with the salt, cumin, black pepper and chili powder. Stir to combine, then add the cream cheese, stirring into the chicken until it’s melted.
- Pour 1/2 cup of the enchilada sauce into the chicken filling, stir then turn the heat off to cool slightly.
- Slice the zucchini into very thin strips. The strips must be rollable, but not fall apart so you’ll probably have to test a few slices out to get the right size.
- Add 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ baking dish, spreading to cover the bottom.
- Place 3 strips of zucchini on a board, overlapping slightly. Add about 3 tablespoons of the chicken filling across the zucchini strips.
- Roll the zucchini strips around the chicken filling, ending with the seam side down. Add to the prepared baking dish, then repeat until you have 15 enchiladas.
- Top the enchiladas with the remaining 1/2 cup of enchilada sauce, followed by the cheese.
- Bake for 20 minutes until the cheese on top is melted and the filling is armed through.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main