![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2021\/10\/240213764_1726761077713744_8089755826573152125_n-1.jpg\")
<\/p>\n<\/p>\n
4\u00a0medium zucchini, trimmed and sliced in half lengthwise (you will need 45 slices of zucchini to make 15 enchiladas)<\/p>\n
2 tablespoons\u00a0olive oil<\/p>\n
3\/4 cup\u00a0onion chopped<\/p>\n
2\u20133\u00a0garlic cloves<\/p>\n
3 cups\u00a0cooked chicken, cubed or shredded<\/p>\n
4 ounces\u00a0cream cheese<\/p>\n
1 teaspoon\u00a0kosher salt<\/p>\n
2 teaspoons\u00a0cumin<\/p>\n
2 teaspoons\u00a0chili powder<\/p>\n
1 1\/2 cups\u00a0enchilada sauce, divided<\/p>\n
1 1\/2 cups\u00a0shredded cheddar cheese<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Preheat the oven to 375 degrees.<\/p>\n Add the oil to a large skillet, then add the onion and cook for 5-7 minutes until softened.<\/p>\n Next add the garlic to the onions and cook for a minute longer.<\/p>\n Add the chicken along with the salt, cumin, black pepper and chili powder. Stir to combine, then add the cream cheese, stirring into the chicken until it\u2019s melted.<\/p>\n Pour 1\/2 cup of the enchilada sauce into the chicken filling, stir then turn the heat off to cool slightly.<\/p>\n Slice the zucchini into very thin strips. The strips must be rollable, but not fall apart so you\u2019ll probably have to test a few slices out to get the right size.<\/p>\n Add 1\/2 cup of enchilada sauce to the bottom of a 9\u2033 x 13\u2033 baking dish, spreading to cover the bottom.<\/p>\n Place 3 strips of zucchini on a board, overlapping slightly. Add about 3 tablespoons of the chicken filling across the zucchini strips.<\/p>\n Roll the zucchini strips around the chicken filling, ending with the seam side down. Add to the prepared baking dish, then repeat until you have 15 enchiladas.<\/p>\n Top the enchiladas with the remaining 1\/2 cup of enchilada sauce, followed by the cheese.<\/p>\n Bake for 20 minutes until the cheese on top is melted and the filling is armed through.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 4\u00a0medium zucchini, trimmed and sliced in half lengthwise (you will need 45 slices of zucchini to make 15 enchiladas) 2 tablespoons\u00a0olive oil 3\/4 cup\u00a0onion chopped 2\u20133\u00a0garlic cloves 3 cups\u00a0cooked chicken, cubed or shredded 4 ounces\u00a0cream cheese 1 teaspoon\u00a0kosher salt 2 teaspoons\u00a0cumin 2 teaspoons\u00a0chili powder 1 1\/2 cups\u00a0enchilada sauce, divided 1 1\/2 cups\u00a0shredded cheddar cheese […]<\/p>\n","protected":false},"author":2,"featured_media":3199,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
\nREAD ALSO:<\/span>\u00a0\u00a0Easy Goulash Recipe<\/span><\/div>\n<\/div>\n\nREAD ALSO:<\/span>\u00a0\u00a0CALDO DE POLLO con fideo (MEXICAN CHICKEN SOUP RECIPE)<\/span><\/div>\n<\/div>\n