Chicken Zucchini Enchiladas

Prep Time: 30 minutes | Cook Time: 20 minutes | About 290 kcal per serving

1 large onion, chopped​ 1 clove garlic, finely minced 1 tbsp olive oil Salt Sour cream 4 large zucchini, sliced 2 cups shredded cheese (Monterey Jack, Cheddar or other preferred kind) 2 tsp ground cumin 2 tsp chili powder 3 cups shredded chicken 1 1/3 cup red enchilada sauce Fresh cilantro leaves, to garnish Yield: 4 servings

Preheat oven to 350ºF | 190°C Heat the oil in a large pan, then add onion and salt. Cook for about 5 mins over a medium heat, or until golden brown. Add chilli powder, garlic, cumin, chicken and 1 cup enchilada sauce and stir well. Use a vegetable peeler to make thin slices of zucchini. Lay out four slices on a chopping board so that they overlap slightly. Add two tablespoons of chicken mixture on top. Roll up zucchini and chicken and move to a baking dish. Repeat with the remaining zucchini and chicken mixture. Use the remaining enchilada sauce to pour on top of the zucchini enchiladas, and then sprinkle the shredded cheese. Bake for approximately 20 minutes and until cheese is melted. Garnish with sour cream and cilantro and serve. Eat with Beans, Rice, Salsa or Guacamole on the side.

Chicken Zucchini Enchiladas

Prep Time: 30 minutes | Cook Time: 20 minutes | About 290 kcal per serving

Ingredients:

1 large onion, chopped​ 1 clove garlic, finely minced 1 tbsp olive oil Salt Sour cream 4 large zucchini, sliced 2 cups shredded cheese (Monterey Jack, Cheddar or other preferred kind) 2 tsp ground cumin 2 tsp chili powder 3 cups shredded chicken 1 1/3 cup red enchilada sauce Fresh cilantro leaves, to garnish Yield: 4 servings

Directions:

Preheat oven to 350ºF | 190°C Heat the oil in a large pan, then add onion and salt. Cook for about 5 mins over a medium heat, or until golden brown. Add chilli powder, garlic, cumin, chicken and 1 cup enchilada sauce and stir well. Use a vegetable peeler to make thin slices of zucchini. Lay out four slices on a chopping board so that they overlap slightly. Add two tablespoons of chicken mixture on top. Roll up zucchini and chicken and move to a baking dish. Repeat with the remaining zucchini and chicken mixture. Use the remaining enchilada sauce to pour on top of the zucchini enchiladas, and then sprinkle the shredded cheese. Bake for approximately 20 minutes and until cheese is melted. Garnish with sour cream and cilantro and serve. Eat with Beans, Rice, Salsa or Guacamole on the side.