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1 Tbsp olive oil 2/3 large onion, chopped 2 cloves garlic, minced 2 tsp ground cumin 2 tsp chili powder 1/2 tsp kosher salt 1 lime wedge 2 cups shredded rotisserie chicken OR 12 oz chicken breast, poached in water with black peppercorns and celery, then shredded 1 1/3 cup Homemade Enchilada Sauce, divided 3 large zucchini 1 cup shredded Mexican four-cheese blend sour cream fresh cilantro Heat oil in a large skillet over medium heat. Add onions and cook with stirring until they are soft, about 5 minutes. Remove from heat; add garlic, cumin, chili powder, salt, lime juice, cooked chicken and half of enchilada sauce, and mix to combine. Cut zucchini in half lengthwise. Use a Y-shaped vegetable peeler to peel long slices of zucchini. Lay out three slices, overlapping them slightly along the long edges. Spread a spoonful of chicken mixture across all three at one end, roll up halfway, and cut the zucchini strips off flush with the roll. Transfer enchilada to a greased baking dish. Spread a spoonful of chicken mixture across the remaining part of the zucchini strips at one end, roll up and transfer to the baking dish. Repeat. Pour remaining enchilada sauce over enchiladas and top with cheese. Bake at 350 degrees F until warmed through and melty, about 20 minutes. Cover with foil if the cheese reaches the desired level of browning early. Top with sour cream and cilantro before serving. Adapted from a recipe on Delish This recipe was added: 14 November 2021 |