Chicken Zucchini Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 2 cups zucchini, grated
• 2 cups shredded cheese, divided
• 1 cup enchilada sauce
• 8-10 small flour tortillas

Directions

1. Preheat oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground chicken and cook until browned, about 5 minutes.
4. Add the chili powder, cumin, salt, pepper, smoked paprika, and oregano and stir to combine.
5. Add the grated zucchini and stir to combine. Cook for 3-4 minutes until softened.
6. Add 1/2 cup of the shredded cheese and stir to combine. Remove from heat.
7. Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
8. To assemble the enchiladas, place a spoonful of the chicken-zucchini mixture into a tortilla, top with some cheese, and roll up. Place seam-side down in the baking dish.
9. Repeat with the remaining tortillas, chicken-zucchini mixture, and cheese.
10. Pour the remaining enchilada sauce over the top of the enchiladas and top with the remaining 1 1/2 cups of cheese.
11. Bake for 25 minutes, until the cheese is melted and bubbly.

Interesting Facts

• Enchiladas originated in Mexico
• Zucchini is a type of summer squash
• The word “enchilada” means “to season or flavor with chile”