Chicken Zucchini Enchiladas

“A low-carb approach to enchiladas with zucchini tortillas.”


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 3 cups shredded cooked chicken
  • 1 1/3 cups green enchilada sauce, divided
  • 1 (4 ounce) can chopped Hatch chile peppers, drained
  • 4 large zucchini, halved lengthwise
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 1/4 cup chopped fresh cilantro


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  3. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  4. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  5. Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
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