Swap out the tortillas for sliced zucchini and you have a lighter version of the classic shredded chicken enchilada.
1 tablespoon olive oil
1 yellow onion, diced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 teaspoon ground cumin
2 teaspoon chili powder
1 boneless, skinless chicken breast, cooked and shredded
2 cups red enchilada sauce, divided
1/3 cup fresh cilantro, chopped plus more for garnish
1/2 cup Monterey jack cheese, shredded
2 tablespoon plain greek yogurt, for topping
Preheat oven to 350 degrees F.
In large skillet over medium heat, heat oil.
Add onion, salt, pepper, garlic, cumin, and chili powder and stir until combined. Cook until onion is translucent, about 4-6 minutes.
Add the shredded chicken, 1 cup of the enchilada sauce, and the chopped cilantro, and stir to combine.
Slice the zucchini into thin slices using a vegetable peeler or mandolin.
Lay out 4 slices of the zucchini, slightly overlapping.
Top with a spoonful of the chicken mixture on top. Roll up and carefully transfer to a baking dish. Repeat with remaining ingredients.
Pour the remaining enchilada sauce over the zucchini enchiladas and then sprinkle with the Monterrey jack cheese.
Place into the oven and bake until cooked through, about 20-25 minutes.
Garnish with greek yogurt and cilantro.