Zucchini Enchiladas

Ingredients

• 3 large or 4 smaller zucchinis
• 1 tablespoon olive oil
• 1/2 large yellow onion
• kosher salt to taste
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 3 cups shredded chicken
• 1 1/2 cups enchilada sauce
• 2/3 cup shredded colby jack cheese
• green onions
• cilantro
• sour cream

Instructions

1. 1

   Using the thin blade on the Vegetable Sheet Cutter attachment process the zucchini, saving the cores for the filling of the enchiladas. Take the vegetable sheets and lay them between paper towels to help take car of any extra moisture.

2. 2

   Preheat your oven to 350ºF

3. 3

   Chop up the zucchini cores along with the onion, heat up the olive oil in a skillet over medium heat then add the chopped zucchini core and onion with a pinch of salt and sauté until the vegetables are soft and somewhat translucent, 5-6 minutes. Add the coriander and cumin and cook for a minute more to help bloom the spices then stir in the chicken and 1 cup of the enchilada sauce. Set the filling aside and pour 1/4 cup into the bottom of a 2 qt baking dish.

4. 4

   Cut the zucchini sheets into 8” lengths, add 1/4 cup of filling to one end and roll it up. and place seam side down in the pan. Continue until you’ve used up all the filling then pour the rest of the enchilada sauce over the top, sprinkle with the cheese and bake for 20-30 minutes, until the cheese is melted and the sauce is bubbly.

5. 5

   Top with scallions and cilantro and serve with sour cream.