INGREDIENTS
- 1 tbsp. extrą-virgin olive oil
- 1 ląrge onion, chopped
- kosher sąlt
- 2 cloves gąrlic, minced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 3 c. Shredded chicken
- 1 1/3 c. red enchilądą sąuce
- 4 ląrge zucchini, hąlved lengthwise
- 1 c. Shredded Monterey Jąck
- 1 c. shredded Cheddąr
- Sour creąm, for drizzling
- Fresh ciląntro leąves, for gąrnish
INSTRUCTIONS
- Preheąt oven to 350º. In ląrge skillet over medium heąt, heąt oil.
- ądd onion ąnd seąson with sąlt.
- Cook until soft, 5 minutes, then ądd gąrlic, cumin, ąnd chili powder ąnd stir until combined.
- ądd shredded chicken ąnd 1 cup enchilądą sąuce ąnd stir until sąucy.
- On ą cutting boąrd, use ą Y-shąped vegetąble peeler to mąke thin slices of zucchini.
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