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Low Carb Chicken Zucchini Enchilada
This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavourful!INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 1 large onion — chopped
- salt and black pepper to taste
- 2 cloves garlic — minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 3 cups free-range organic shredded chicken
- 1⅓ cups red enchilada sauce — divided
- 4 large zucchini — sliced with a mandolin or peeler
- 1 cup shredded Monterey Jack
- 1 cup shredded cheddar
- Sour cream — for drizzling
- Fresh cilantro leaves — for garnishing
INSTRUCTIONS
- Preheat oven to 350ºF.
- In large skillet over medium heat, heat the oil. Add the onion and salt.
- Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
- Stir well until combined.
- Using a vegetable peeler or mandolin, make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then, add 2 tablespoons of the chicken mixture on top. Roll up, and transfer carefully to a baking dish. Repeat with the remaining zucchini and chicken mixture.
- After that, use the remaining enchilada sauce to top the zucchini enchiladas.
- Sprinkle with the shredded Monterey Jack and cheddar cheese.
- Bake for approximately 20 minutes, until the cheese is melted.
- Garnish with sour cream and cilantro, and serve.
Full recipies :primaverakitchen.com
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