The bold truth: You won't even miss tortillas.

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Yields: 4 servings Prep Time: 0 hours 20 mins Cook Time: 0 hours 20 mins Total Time: 0 hours 40 mins

Ingredients 1 tbsp. extra-virgin olive oil 1 large onion, chopped 2 cloves garlic, minced 2 tsp. ground cumin 2 tsp. chili powder Kosher salt 3 c. shredded rotisserie chicken 1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise 1 c. shredded Monterey jack 1 c. shredded cheddar Sour cream, for drizzling Fresh cilantro, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses. Bake until cheese is melty and enchiladas are warmed through, 20 minutes. Top with sour cream and cilantro before serving.

Soggy zucchini IS NOT YOUR FRIEND here; if yours has a lot of moisture, press the slices between paper towels before rolling.

Ethan Calabrese Con Poulos Delish Cookbook, amazon.com



Lindsay Funston Deputy Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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