Low Carb Chicken Zucchini Enchiladas - Guide Recipe
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 , the better off your enchiladas will be.
Low Carb Chicken Zucchini Enchiladas
- 1 tbsp . extra-virgin olive oil
- 1 large onion ( , chopped)
- kosher salt
- 2 cloves garlic ( , minced)
- 2 tsp . ground cumin
- 2 tsp . chili powder
- 3 c . Shredded chicken
- 1 1/3 c . red enchilada sauce
- 4 large zucchini ( , halved lengthwise)
- 1 c . Shredded Monterey Jack
- 1 c . shredded Cheddar
- Sour cream ( , for drizzling)
- Fresh cilantro leaves ( , for garnish)
INSTRUCTIONS;
- 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.
- 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.
- Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
- Bake until melty , 20 minutes.
- Garnish with sour cream and cilantro.
s (Thank You): jodezehomeandgarden.com
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