Name: Zucchini Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican,texmex
Ingredients: 2 zucchini (large, sliced lengthwise using mandolin, (about ½ cup) $1.86); 2 cups shredded chicken (16 oz, $2.98*); 1 ½ cups enchilada sauce (divided, (16 oz.) $0.60**); 2 cups Monterey jack cheese (shredded and divided (16 oz.) $1.97); 2 green onions (sliced, $0.24)

These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!

Ingredients

2 zucchini (large, sliced lengthwise using mandolin, (about ½ cup) $1.86)

2 cups shredded chicken (16 oz, $2.98*)

1 ½ cups enchilada sauce (divided, (16 oz.) $0.60**)

2 cups Monterey jack cheese (shredded and divided (16 oz.) $1.97)

2 green onions (sliced, $0.24)

Instructions

1 Gather all ingredients and preheat your oven to 350°F.

2 Carefully slice zucchini thin lengthwise using a mandoline***. Each zucchini should yield 18 wide slices (36 total).

3 Meanwhile, in a large bowl, combine shredded chicken, ¼ cup enchilada sauce, ½ cup Monterey jack, and sliced green onions.

4 Spread 1/2 cup of enchilada sauce on the bottom of the 9x13 casserole dish. Lay out 3 slices of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on the edge. Roll up and transfer to the baking dish seam-side down. Repeat with the remaining zucchini and chicken mixture

5 Spread remaining enchilada sauce over zucchini and top with remaining Monterey jack cheese.

6 Bake in the preheated oven until the cheese is melted, about 20 minutes. Garnish with toppings of your choice, and enjoy!