
Ingredients
- 1lb. chicken tenders
- 2 Tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 1 can enchilada sauce (10oz)
- 4 large zucchini, sliced with a wide peeler
- 1/3 cup shredded cheese
- sea salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 350ºF.
- In large skillet over medium, heat the oil.
- Sprinkle salt and pepper on chicken tenders and cook in the skillet for about 4-5 minutes on each side, or until cooked through and no longer pink in the middle. Once it’s cooled, shred it using 2 forks or your hands.
- In the same pan add in the onion and cook for about 3 minutes until translucent, then add the spices. Return the shredded chicken to the skillet.
- Pour in 1/2 the can of enchilada sauce then stir well until combined.
- On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other. (see photos below)
- Add spoonful of chicken mixture on top at one end as shown in photo, roll up and transfer to a baking dish.
- Repeat with remaining zucchini and chicken mixture.
- Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese.
- Bake for approximately 20 minutes and until cheese is melted. Enjoy!





