Zucchini Chicken Enchiladas

Start by cooking and shredding the chicken. We used the instant pot on manual high for 12 minutes with a little water and then shredded the chicken using two forks. You could boil the chicken, bake the chicken, or even grill the chicken. You could also use a kitchen aid mixer to shred the chicken. It just needs to be cooked and shredded.

Add olive oil and chopped onion to a medium skillet and cook until onion is soft. Add minced garlic and cook for another minute.

Add shredded chicken, chili powder, cumin, oregano, 1 cup of red enchilada sauce, and 6 oz can of green chiles. Allow to simmer for a few minutes to combine flavors.

Cut 4 zucchinis in half lengthwise so you have the widest part of the inside open on each half. Use a mandolin or a swiss peeler to peel thin sections.

Lay out 4 sections of zucchini overlapping slightly. Fill with the chicken mixture. Carefully roll them up.

Place the rolled zucchini enchiladas on a parchment lined baking sheet

Cover the enchiladas in more red sauce and cheese (if desired). Bake at 350 deg for 20 minutes.

Top with sour cream, cilantro, and green onion.