Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoon ground cumin
• 2 teaspoon chili powder
• 3 cups Shredded chicken
• 1 1/3 cups red enchilada sauce, divided
• 4 large zucchini, halved lengthwise
• 1 cup shredded monterey jack
• 1 cup shredded cheddar

Directions

1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and season with salt. 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.
2. 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.
3. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
4. Bake until melted about 20 minutes.
5. Garnish with guacamole (Check out my guacamole recipe on my blog!)

Enjoy!