Good NEWS If you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. Romans 10:9
Zesty Zucchini Enchiladas For a lighter take on enchiladas, go carb-free by swapping tortillas for zucchini!
INGREDIENTS
2 teaspoons chili powder
4 large zucchini
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3 cups cooked, shredded chicken
1 tablespoon olive oil or ghee
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2 cups shredded cheese
1 large onion, chopped
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1 can enchilada sauce
2 cloves garlic, minced
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2 teaspoons cumin
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DIRECTIONS
WORD OUT! Get the “My family uses Gardens Dental Care. Not only are they on time — yes, on time — there is no waiting for your appointment. Dr. Yates and his staff are very professional and really care about making you feel comfortable with your dental experience. We have found our dentists for life! Thank you, Gardens Dental Care, for making us feel like family.” –Simon L. “I hate dentists. But my experience getting a crown from this team was almost enjoyable! I was made to feel safe and comfortable by the assistant (so sorry I do not remember her name — she was new and was wonderfully reassuring). I am almost looking forward to my next procedure. Almost.” –Mary J. 1. Heat oven to 350 F. In a large skillet, heat oil. Add onion, garlic, cumin, chili powder, and salt to taste. Stir to combine. Saute chicken for 2 minutes, then add 1 cup of the enchilada sauce. 2. Use vegetable peeler to thinly slice zucchini lengthwise. Lay out three slices, slightly overlapping, and spoon chicken mixture on top. Roll the zucchini“tortilla” and place on baking sheet. Repeat until all zucchini and chicken is used. 3. Cover the enchiladas with remaining sauce and sprinkle with cheese. Bake 20 minutes, and enjoy! Adapted from delish.com.
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