Chicken Zucchini Enchiladas

Name: Chicken Zucchini Enchiladas
Yield: 4
Ingredients: 1 Tbsp extra-virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 tsp ground cumin; 2 tsp chili powder; 1 1/3 c green enchilada sauce, divided; 3 c shredded cooked chicken; 1 can chopped hatch chile peppers, drained; 4 large zucchini, halved lengthwise; 1 c shredded cheddar-monterey jack cheese blend; 1/4 c chopped fresh cilantro; 1/2 tsp dried oregano

0 mins

Total time

4

Serving

12

Ingredients

Enable cook mode

Ingredients

Tbspextra-virgin olive oil

medium onion, diced

cloves garlic, minced

tspground cumin

tspchili powder

1¹⁄₃

cgreen enchilada sauce, divided

cshredded cooked chicken

can chopped hatch chile peppers, drained

large zucchini, halved lengthwise

cshredded cheddar-monterey jack cheese blend

¹⁄₄

cchopped fresh cilantro

¹⁄₂

tspdried oregano

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.

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