Low-Carb Zucchini Enchiladas Recipe - PureWow

Ingredients

• Zucchini:
• 8 zucchini, halved lengthwise
• 3 tablespoons kosher salt
• Filling:
• 1 tablespoon vegetable oil
• 1 bunch (90g) scallions, white and light green parts only, thinly sliced
• 2 medium (91g) poblano peppers, deseeded and finely chopped
• 1 cup (195g) cooked black beans
• 1 cup (175g) canned corn, drained
• 1 rotisserie chicken, skin removed and meat shredded
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• ½ cup (130g) enchilada sauce
• Hot sauce, as needed
• Assembly:
• 2½ cups (650g) enchilada sauce
• 1 cup (113g) shredded cheddar or Monterey Jack cheese
• Sour cream and chopped fresh cilantro, for serving