Zucchini Enchilada Bake
1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 cup shredded cheddar & monterey jack cheese
4 medium zucchini
1 1/3 cup enchilada sauce
3 cups rotisserie chicken
1 onion (diced)
2 tsp chili powder
2 tsp cumin
1 garlic clove (minced)
Preheat oven to 350º F.
In a skillet over medium heat, add 1 tbsp of olive oil and onion.
After onions are soft, add and mix in garlic, cumin, and chili powder.
After a few minutes, add in chicken and 1 cup of enchilada sauce.
Once completely mixed, set aside.
Cut zucchini into thin slices using a slicer.
In a baking dish, lay a couple zucchini slices flat and fill with a little bit of chicken mixture.
Once filled, roll up each zucchini enchilada into even rows.
Repeat until there's no more zucchini and chicken mixture.
Add 1 cup of enchilada sauce and cheese on top of zucchini enchiladas.
Bake for around 15-20 minutes.
Evenly divide zucchini enchiladas into 8 servings to come as close as possible to the given macros.