Chicken Zucchini 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
  • 4 large zucchini (halved lengthwise)
  • 1 c Shredded Monterey Jack
  • 1 c shredded Cheddar
  • Sour cream (for drizzling)
  • Fresh cilantro leaves (for garnish)


  1. Preheat oven to 350ยบ. In 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 cheddar and Monterey Jack.
  4. Bake until melty, 20 minutes.
  5. Garnish with sour cream and cilantro and serve.
  6. Source: Delish