Enchilada Sauce

  1. 5 cloves garlic
  2. 1/2 tbsp olive oil
  3. 1 large onion
  4. 2 jalapeños (+/- depending on desired spiciness)
  5. 2 15oz cans chopped tomatoes
  6. 1 1/4 cups chicken broth
  7. 1 tbsp cumin
  8. 1/2 tsp chilli powder
  9. 1/4 tsp salt


  1. 3 cups shredded chicken
  2. 3 large zucchini
  3. 1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)


  1. salsa
  2. 1 small avocado
  3. 1 tbsp cilantro

Sour Cream

  1. 1/2 cup cashews soaked overnight
  2. 1/3 cup water
  3. juice from 1/2 lemon
  4. pinch of salt
  5. 1/2 tsp apple cider vinegar


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
  • Once the sauce has thickened, taste and adjust the seasoning by adding more chilli, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated. 
  • Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife (just make sure that each slice is very thin).
  • On a cutting board lay out three slices of zucchini, I put the middle one down first, and then the two others on either side making sure they slightly overlap on either side.