Low Carb Enchiladas

Ingredients

Yield: 8 Enchiladas
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• 1 tablespoon olive oil 
• 1 large onion, chopped
• kosher salt and ground black pepper to taste
• 1 tablespoon ancho chile powder
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 2 pounds cooked chicken breasts, shredded
• 1 ½ cups red enchilada sauce, divided
• 2 cups shredded sharp Cheddar cheese, divided
• 4 green onions, green and white parts chopped and separated
• ¼ cup chopped fresh cilantro
• 4 larges zucchini, thinly sliced lengthwise
• ½ cup queso fresco, or more to taste
• ¼ cup sour cream (optional)
• 2 tablespoons chopped fresh cilantro, or to taste

Instructions:

• Step 1 Preheat the oven to 375 degrees F (190 degrees C).
• Step 2 Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
• Step 3 Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
• Step 4 Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
• Step 5 Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

Source: ​https://www.allrecipes.com/recipe/266758/low-carb-zucchini-enchiladas/?internalSource=rotd&referringContentType=Homepage