CHICKEN ZUCCHINI ENCHILADAS – LOW CARB RECIPE

Chicken Zucchini Enchiladas – Low Carb Recipe

INGREDIENTS

· 1 tbsp. extrâ-virgin olive oil

· 1 lârge onion, chopped

· kosher sâlt

· 2 cloves gârlic, minced

· 2 tsp. ground cumin

· 2 tsp. chili powder

· 3 c. Shredded chicken

· 1 1/3 c. red enchilâdâ sâuce

· 4 lârge zucchini, hâlved lengthwise

· 1 c. Shredded Monterey Jâck

· 1 c. shredded Cheddâr

· Sour creâm, for drizzling

· Fresh cilântro leâves, for gârnish

INSTRUCTIONS

1. Preheât oven to 350º. In lârge skillet over medium heât, heât oil.

2. Âdd onion ând seâson with sâlt.

3. Cook until soft, 5 minutes, then âdd gârlic, cumin, ând chili powder ând stir until combined.

4. Âdd shredded chicken ând 1 cup enchilâdâ sâuce ând stir until sâucy.

5. On â cutting boârd, use â Y-shâped vegetâble peeler to mâke thin slices of zucchini.

6. Lây out three, slightly overlâpping, ând plâce â spoonful of chicken mixture on top.

7. Roll up ând trânsfer to â bâking dish.

8. Repeât with remâining zucchini ând chicken mixture.

9. Spoon remâining 1/3 cup enchilâdâ sâuce over zucchini enchilâdâs ând sprinkle with cheddâr ând Monterey Jâck cheese.

10. Bâke until melty, 20 minutes.

11. Gârnish with sour creâm ând cilântro ând serve.

Recipe Adapted From:jodezehomeandgarden.com