1 tbsp. Extra-virgin olive oil 3 cups cooked shredded chicken
1 large onion 1 1/3 cup red enchilada sauce, divided
kosher salt 4 large zucchini, halved lengthwise
2 cloves garlic, minced 1 cup each shredded Monterey Jack cheese
2 tsp. Ground cumin 1 cup shredded Cheddar cheese
Sour cream, for drizzling 2 tsp. Chili powder
Fresh cilantro leaves, for garnish
Preheat oven to 350 degrees. In large skillet, heat oil over medium heat in large skillet. Add onion & season with salt. Cook until soft, 5 minutes, then add garlic, cumin, & chili powder & stir until combined. Add shredded chicken & 1 cup enchilada sauce & stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out 3, slightly overlapping, & place a spoonful of chicken mixture on top. Roll up & transfer to a baking dish. Repeat with remaining zucchini & chicken mixture.
Spoon remaining 1/3 cup enchilada sauces over zucchini enchiladas & sprinkle with cheeses.
Bake until melty, 20 minutes….Garnish with sour scream & cilantro & serve.