ZUCCHINI CHICKEN ENCHILADA ROLL-UPS
Ingredients
- 1lb. chicken breasts, or tenders
- 2 Tbsp avocado oil, or extra-virgin olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 1.5 cups enchilada sauce, gluten free, divided
- 4 large zucchini (I used both yellow and green ones), sliced with a wide peeler, or mandolin
- 1/3 cup shredded all-natural cheese
- sea salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 350ºF.
- In large skillet over medium, heat the oil.
- Add chicken breasts and cook for about 6 minutes on each side, or until cooked through and no longer pink in the middle.
- Season with sea salt and pepper then set aside on a board. Once it's cooled a bit, shred it using 2 forks.
- In the same pan add in the onion and cook for about 3 minutes until translucent. Add the garlic and spices, then return the shredded chicken to the pan.
- Pour in 1 cup of enchilada sauce then stir well until combined.
- On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other.
- Add spoonful of chicken mixture on top at one end as shown.
- Roll up and transfer carefully to a baking dish.
- Repeat with remaining zucchini and chicken mixture.
- Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese.
- Bake for approximately 20 minutes and until cheese is melted. Enjoy.
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