Zucchini Enchiladas

Step 1

Make the enchilada sauce. See recipe below

Step 2

Preheat oven to 350°F.

Step 3

In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until well combined.

Step 4

On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices.

Step 5

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. It should yield about 24 total rolls.

Step 6

Pour the remaining enchilada sauce over the zucchini enchiladas.

Step 7

Bake in the preheated oven for about 20 minutes.

Step 8

Garnish with cilantro and avocado, and serve immediately.