Chicken Zucchini Enchiladas

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 3 cups shredded cooked chicken
• 1 1/3 cups green enchilada sauce, divided
• 1 (4 ounce) can chopped Hatch chile peppers, drained
• 4 large zucchini, halved lengthwise
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 1/4 cup chopped fresh cilantro

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
3. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
4. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
5. Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

extravirgin olive oil, onion, garlic, ground cumin, chili powder, oregano, chicken, green enchilada sauce, hatch chile peppers, zucchini, cheddarmonterey, fresh cilantro

Taken from www.allrecipes.com/recipe/266757/chicken-zucchini-enchiladas/ (may not work)