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DAY 29:

Chicken Zucchini Enchiladas


These were the bomb!!! Time consuming, for sure, but so delicious. Used a mandoline to slice the zucchini really thin. Made the homemade red enchilada sauce to go with it, added Krysten's Kitchen cashew cream, pico, and sliced avocado on top. Wow. Felt like I was in an expensive Mexican restaurant. Really good!

Since I doubled it, I froze extra inside stuff and also extra enchilada sauce so next time it will be much easier. Yeah, I will make this again. Super good. Didn’t even miss the tortillas or the cheese!

Recipe is from Thyme & Joy.

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