Zucchini enchiladas


Gary Duke

Alley Oops

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon garlic
  • 2 teaspoons cumin
  • 2 teaspoon chili powder
  • salt and pepper
  • 3 cups chicken, cooked and shredded
  • 1 can red enchilada sauce
  • 4 large zucchinis, cut into thin lengthwise strips
  • 2 cups cheese
  • sour cream for garnish

1. Preheat oven to 350. In a large skillet, sauté the onions in the olive oil for a few minutes and add all the seasoning, chicken and half the enchilada sauce ( reserve the other half for later). Cook till hot and it starts to thicken.

2. Arrange 3 zucchini strips in a row and fill them with chicken mixture, roll them up and place on a baking sheet.

3. Top with remaining enchilada sauce and cheese and bake for 20 minutes.

4 Garnish with sour cream and serve

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