Chicken Zucchini Enchiladas – Low Carb Recipe
These chicken enchiladas are packed with some serious flavor. They make life worth living. Seriously, they keto friendly and are amazing!
INGREDIENTS
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 cheese.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.
1 tbsp. extra-virgin olive oil
Baca Juga
kosher salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
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 cheese.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.
