Low-Carb Chicken Zucchini Enchilada


1 tbsp. extra-virgin olive oil
1 large onion, chopped
salt to taste
2 cloves garlic, minced
1 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
1 1/3 cup red enchilada sauce, divided
4 large zucchini, (sliced with a mandolin or peeler)
1 cup shredded Monterey Jack
1 cup shredded cheddar
Sour cream, for drizzling
Fresh cilantro leaves, for garnish


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