Zucchini is coming up in everyone’s garden right now.
What do you do with all the beautiful cucumber some people say when Life gives you Lemons make Lemonade …
I say when life gives you zucchini make enchiladas!
Ingredients:
3–4 zucchini
1 pound boneless chicken breasts or rotisserie chicken
1/2 cup diced red onion
1 teaspoon creole powder
1 teaspoon cumin
2 cloves of garlic
1/2 cup salsa
1/4 cup of enchilada green sauce
1 avocado diced
cilantro to taste
*optional Shredded cheese (I use Daiya Cheddar for Non Dairy and Grass-fed Cheese for Dairy lovers)
Directions
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Preheat oven to 400°F and lightly coat a baking dish with olive oil.
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Slice zucchini in half lengthwise and scoop out centers. Place zucchini into baking dish.
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Cut chicken into small pieces. Pour coconut or olive oil into a pan and cook chicken over medium-high heat until cooked through no pink in the middle. Add onion and garlic and continue to cook for 1 minute.
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Sprinkle cumin, creole, and cilantro over chicken. Stir to coat and cook for 2 minutes. Stir in enchilada sauce and salsa and let simmer for 5-10 minutes, until thickened.
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Divide chicken mixture into zucchini (you might have extra filling) and top with cheese and avocado.
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Cover with foil and bake for 35 minutes.
Enjoy!
Fit Chic