• 1 large zucchini
  • 1 cup chicken, shredded
  • 1 small onion, diced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 cup enchilada sauce
  • 1/4 cup Mexican cheese blend, shredded
  • 2 tbsp. olive oil
  • Salt and pepper, to taste
  • Sour cream and green onion, to garnish

In a large frying pan over medium heat, warm up the olive oil and brown the diced onion until translucent. Add garlic powder, ground cumin, chili powder and smoked paprika, salt and pepper, and mix well. Add the shredded chicken and mix well. Add 3/4 cup enchilada sauce and let simmer for 2 minutes until the sauce coats the chicken. Check and adjust any seasoning if needed. Set aside to cool. While the chicken cools, cut the zucchini in half lengthwise. Using a Y-shaped vegetable peeler, make thin strips of the zucchini (you can easily get 6 to 8 slices from each half). Layout 3 zucchini slices, overlapping each other. Add about a tablespoon of the chicken mixture, on one end of the zucchini strips. Roll up and place on a greased baking dish that can fit in an air fryer basket. Repeat with the remaining 1/4 cup enchilada sauce on top of the rolled zucchini strips. Sprinkle the shredded cheese. Air fry at 330 degrees for 10 minutes. Serve hot with a drizzle of sour cream and a sprinkle of green onion.

Source: https://awefilledhomemaker.com/air-fryer-zucchini-enchiladas-low-carb/