Ingredients

• 6 large carrots
• 1 small white onion
• 4 corn tortillas, torn
• 1 package (2 ounce size)
• enchilada seasoning
• 2 cups shredded leftover chicken
• 1 cup shredded monterrey jack cheese
• 1 can (17 ounce size) enchilada sauce
• Chopped cilantro for serving

Directions

1. Preheat oven to 400°F.

2. • Butter an 8×8-inch baking dish then set aside.

3. • Spiralize the carrots and onion.

4. • Press the carrots and onion down into the

5. baking pan, tearing any carrots that are tall.

6. • Scatter over the tortillas, enchilada

7. seasoning, chicken, cheese and sauce.

8. • Bake for 25-30 minutes or until brown

9. and bubbly.

10. • Garnish with cilantro and serve hot.

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