Chicken Zucchini Enchiladas

Ingredients

For 4 servings

• •1 c. à soupe extra-virgin olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 c. à café ground cumin
• •2 c. à café chili powder
• •0.5 c. à café dried oregano
• •3 tasse shredded cooked chicken
• •1.3333333730698 tasse green enchilada sauce, divided
• •1 (4 ounce) can chopped Hatch chile peppers, drained
• •4 large zucchini, halved lengthwise
• •1 tasse shredded Cheddar-Monterey Jack cheese blend
• •0.25 tasse chopped fresh cilantro

Method

1. 1.Preheat the oven to 350 degrees F (175 degrees C).
2. 2.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.
3. 3.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.
4. 4.Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
5. 5.Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.