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Ingredients

1 tablespoon extra-virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons chili powder ½ teaspoon dried oregano 3 cups shredded cooked chicken 1 ⅓ 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 ¼ cup chopped fresh cilantro

Nutrition Info

466 calories carbohydrate: 22.1 g cholesterol: 118.2 mg fat: 25.1 g fiber: 6.4 g protein: 41 g saturatedFat: 11.6 g servingSize: - sodium: 623.6 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

4 servings

A low-carb approach to enchiladas with zucchini tortillas.