Ohhhh, enchiladas! They never disappoint. Whether red or green spicy or mild, I'm always happy to eat a plateful. In the recipe below, we use zucchini instead of traditional corn tortillas to cut down on the carbs. It's a fun, easy recipe that you'll go back to again and again.

We start by using a peeler to very thinly slice the zucchini. Then we line up three to four slices, overlapping slightly, and fill them. Finally, we roll them up like a regular enchilada. It's such a treat seeing the little rolled-up zucchini acting as a tortilla; even more, it's a treat to eat. I love making this recipe with my nieces and nephews. We have a good time in the kitchen rolling up these little guys!

Servings: 4-6
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Ingredients2 tablespoons olive oil
1 onion, small diced
4 cloves garlic, minced
3 cups shredded chicken
¼ cup cilantro, roughly chopped
2 teaspoons cumin
½ teaspoon coriander
2 teaspoons chili powder
1 lime, juiced
1 10-ounce can enchilada sauce, divided
5 large zucchini, thinly sliced using a peeler
¼ cup shredded mozzarella cheese
¼ cup shredded colby jack cheese

Directions
Preheat oven to 375 degrees Fahrenheit.

Heat oil in a saute pan on medium-high heat. Add onion and garlic. Cook until onions are tender.

Add shredded chicken, cilantro, cumin, coriander, chili powder and lime juice. Cook for 3 minutes.

Add enchilada sauce, reserving 2 tablespoons. Mix well and simmer for 10 minutes on low heat.

Coat the bottom of a baking dish with the 2 tablespoons of reserved enchilada sauce.

Lay down three to four slices of zucchini, overlapping them slightly. Add a spoonful of chicken mixture, and then roll up.

Gently place in the baking dish. Continue to roll zucchini until all the chicken mixture is used.

Evenly sprinkle mozzarella and colby jack cheeses on the zucchini rolls.

Bake for 35 to 40 minutes, until zucchini is cooked through.

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