Servings: 12

1 tbsp. extra-virgin olive oil 1 tbsp. extra-virgin olive oil
1 large onion, chopped 1 large onion, chopped
salt to taste salt to taste
2 cloves garlic, minced 2 cloves garlic, minced
1 tsp. ground cumin 1 tsp. ground cumin
2 tsp. chili powder 2 tsp. chili powder
3 c. Shredded chicken 3 c. Shredded chicken
1 1/3 cup red enchilada sauce, divided 1 ⅓ cup red enchilada sauce, divided
4 large zucchini, (sliced very thin with a mandolin or peeler) 4 large zucchini, (sliced very thin with a mandolin or peeler)
1 cup shredded Monterey Jack 1 cup shredded Monterey Jack
1 cup shredded cheddar 1 cup shredded cheddar
Sour cream, for drizzling Sour cream, for drizzling
Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Preheat oven to 350ºF.
In large skillet over medium heat, heat oil. Add onion and salt.
Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce. Stir well until combined.
Using a vegetable peeler or a mandolin make thin slices of zucchini. On a cutting board, lay out four zucchini slices slightly overlapping. Then, add two tablespoons of chicken mixture on top. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture.
After that, use remaining enchilada sauce to top the zucchini enchiladas. Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
Bake for approximately 20 minutes and until cheese is melted.
Garnish with sour cream and cilantro and serve.

NUTRITION INFORMATIONYield: 12, Serving Size: 1/12  NUTRITION INFORMATIONYield: 12, Serving Size: 1/12
Amount Per Serving:Calories: 154Total Fat: 7.2gSaturated Fat: 3.2gCholesterol: 41mgSodium: 245mgCarbohydrates: 6.1gFiber: 1.7gSugar: 2.5gProtein: 16.7g  Amount Per Serving:Calories: 154Total Fat: 7.2gSaturated Fat: 3.2gCholesterol: 41mgSodium: 245mgCarbohydrates: 6.1gFiber: 1.7gSugar: 2.5gProtein: 16.7g