Low Carb Chicken Zucchini Enchiladas recipe

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Low Carb Chicken Zucchini Enchiladas

The bold truth: You won’t even miss tortillas. The trick is to use a Y-shaped vegetable peeler to peel wide — thin — strips of zucchini. You don’t just want to start on a whole zucchini; halve it lengthwise, then peel strips. These are your tortillas. Next drain them on paper towels; the more moisture you release,

Ingredients

Gluten free
Meat
  • 3 cup Chicken
Produce
  • 1 Cilantro, Fresh leaves
  • 2 cloves Garlic
  • 1 Onion, large
  • 4 Zucchini, large
Baking & Spices
  • 2 tsp Chili powder
  • 1 Kosher salt
Oils & Vinegars
  • 1 tbsp Olive oil, extra-virgin
Nuts & Seeds
  • 2 tsp Cumin, ground
Dairy
  • 1 cup Cheddar
  • 1 cup Monterey jack
  • 1 Sour cream
Prepared
  • 1 1/3 cup Enchilada sauce, red
  • Fresh cilantro leaves (, for garnish)

how  to make it

    1. Preheat oven to 350º. In large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
    2. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, 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. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
    4. Bake until melty, 20 minutes.
    5. Garnish with sour cream and cilantro and serve.

 

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