Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and it’s loaded with enchilada sauce, bird, and cheese. It’s additionally gluten-loose and really flavorful!
Ingredients
- 1 tbsp. More-virgin olive oil
- 1 huge onion chopped
- salt and black pepper to flavor
- 2 cloves garlic minced
- 1 tsp. Ground cumin
- 2 tsp. Chili powder
- three c. Shredded hen
- 1 1/3 cup red enchilada sauce divided
- four 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 garnish
Instructions
- Preheat oven to 350ºF.
- In big skillet over medium warmth, heat oil. Add onion and salt.
- Cook until golden and brown. It’s about 5 mins. Add garlic, cumin, chili powder, shredded fowl and 1 cup enchilada sauce.
- Stir nicely until mixed.
- Using a vegetable peeler or a mandolin make thin slices of zucchini. On a slicing board, lay out 4 zucchini slices slightly overlapping. Then, add two tablespoons of hen combination on top. Roll up and transfer cautiously to a baking dish. Repeat with last zucchini and fowl aggregate.
- After that, use ultimate enchilada sauce to top the zucchini enchiladas.
- Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
- Bake for approximately 20 mins and until cheese is melted.
- Garnish with bitter cream and cilantro and serve.