Low-Carb Zucchini Enchiladas

• 1 tablespoon olive oil
• 1 large onion, chopped
• kosher salt and ground black pepper to taste
• 1 tablespoon ancho chile powder
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 2 pounds cooked chicken breasts, shredded
• 1 1/2 cups red enchilada sauce, divided
• 2 cups shredded sharp Cheddar cheese, divided
• 4 green onions, green and white parts chopped and separated
• 1/4 cup chopped fresh cilantro
• 4 large zucchini, thinly sliced lengthwise
• 1/2 cup queso fresco, or more to taste
• 1/4 cup sour cream (optional)
• 2 tablespoons chopped fresh cilantro, or to taste

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
3. Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
4. Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
5. Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

olive oil, onion, kosher salt, chile powder, garlic, ground cumin, salt, chicken breasts, red enchilada sauce, cheddar cheese, green onions, fresh cilantro, zucchini, queso fresco, sour cream, fresh cilantro

Taken from www.allrecipes.com/recipe/266758/low-carb-zucchini-enchiladas/ (may not work)