Zucchini-Wrapped Chicken Enchiladas

These zucchini-wrapped chicken enchiladas are a healthier twist on the classic dish, replacing traditional tortillas with thinly sliced zucchini. Packed with flavor and nutrients, they make for a delicious and satisfying meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup enchilada sauce
• 1 cup shredded cheese cheddar or Mexican blend
• 2 large zucchinis, thinly sliced lengthwise
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Preheat oven to 375F 190C

In a bowl, mix shredded chicken with enchilada sauce, half of the shredded cheese, diced onion, diced bell pepper, cumin, chili powder, salt, and pepper

On a flat surface, lay out zucchini slices and place a portion of the chicken mixture on each slice

Roll up zucchini slices to form enchiladas

Place zucchini-wrapped enchiladas in a baking dish, seam side down

Sprinkle remaining shredded cheese over the top of the enchiladas

Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly

Garnish with fresh cilantro before serving