Zucchini Enchiladas

Ingredients

• 3 zucchini (thinly sliced)
• 2 cups shredded cooked chicken
• 1 cup tomato purée
• 1/4 cup water
• 1 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced red onions
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Fresh cilantro (for garnish)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat a skillet over medium heat and sauté the red onions until they smell nice around 1-2 minutes.

3. 3

   Add the chopped bell peppers and garlic, and cook until they soften, roughly 2-3 minutes.

4. 4

   Add the shredded chicken and the spices like chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2-3 more minutes until everything is mixed well and warm.

5. 5

   Mix the tomato sauce and some water in a separate bowl to make it slightly thinner.

6. 6

   Lay out a few zucchini strips on a flat surface so they overlap a little. Put some shredded chicken on top, then roll them up to make enchiladas. Put these in the baking dish with the seam side down.

7. 7

   Keep doing this until you've used all the zucchini strips and chicken.

8. 8

   Pour the thinned tomato puree over the enchiladas so they're partly covered.

9. 9

   Spread the shredded mozzarella cheese over the top.

10. 10

    Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden and the zucchini is tender.

11. 11

    Sprinkle some fresh cilantro on top before serving.