Zoodle Chicken Enchiladas
2 tsp . ground cumin
2 tsp . chili powder
3 c . Shredded chicken
1 1/3 c . Salsa verde
4 large zucchini (, halved lengthwise)
1 c . shredded Cheddar
1. Preheat oven to 350º. Bake chicken and shred. Once shredded add the salsa verde, chili powder, and cumin.
2. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Layout zucchini and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
3. Bake until melty, 20 minutes if eating right away. If you are making the meal just refrigerate it until you are ready to eat, then reheat in oven or microwave.