Zucchini Wrapped Chicken Enchiladas

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Zucchini Wrapped Chicken Enchiladas

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Ingredients

Enchilada Sauce

5 cloves garlic
1/2 tbsp olive oil
1 large onion
2 jalapeños (+/- depending on desired spiciness)
2 15oz cans chopped tomatoes
1 1/4 cups chicken broth
1 tbsp cumin
1/2 tsp chilli powder
1/4 tsp salt

Enchiladas

3 cups shredded chicken
3 large zucchini
1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)

Toppings

salsa
1 small avocado
1 tbsp cilantro

Sour Cream

1/2 cup cashews soaked overnight
1/3 cup water
juice from 1/2 lemon
pinch of salt
1/2 tsp apple cider vinegar

Instructions

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
Once the sauce has thickened, taste and adjust the seasoning by adding more chilli, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated.
Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife nextpage