Low-Carb Chicken Zucchini Enchilada




Low-Carb Chicken Zucchini Enchilada

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

  1. Preheat oven to 350ºF.
  2. In large skillet over medium heat, heat the oil. Add the onion and salt.
  3. Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
  4. Stir well until combined.
  5. 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.
  6. After that, use the remaining enchilada sauce to top the zucchini enchiladas.
  7. Sprinkle with the shredded Monterey Jack and cheddar cheese.
  8. Bake for approximately 20 minutes, until the cheese is melted.
  9. Garnish with sour cream and cilantro, and serve.

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