Shredded chicken zucchini enchiladas topped with a spicy garlic aoil, creamy guac and cilantro.

Shredded chicken zucchini enchiladas topped with a spicy garlic aoil, creamy guac and cilantro.

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  • Posted: April 17, 2018 08:06

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  • Posted: April 17, 2018 08:06

    NewbGawd

    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, divided 4 large zucchini, halved lengthwise 1 c. Shredded Monterey Jack 1 c. shredded Cheddar Sour cream, for drizzling Fresh cilantro, for garnish Directions PREP TIME:Β 0:20 TOTAL TIME:Β 0:40 Preheat oven to 350ΒΊ. In a 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. 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. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses. Bake until melty, 20 minutes.