06/11/2024
ZUCCHINI CHICKEN ENCHILADAS 😋
Ingredients:
1 tbsp. extra-virgin olive oil
1 cup leeks chopped
¼ tsp kosher salt
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
18 ounces Shredded chicken breast
1 c. red enchilada sauce
2 1/2 pounds zucchini, halved lengthwise
1 c. Shredded low fat Monterey Jack
1 c. shredded low fat Cheddar
2 Tbs Sour cream, for garnish
Directions:
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add leeks. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheeses.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve
Makes 5 servings