Zucchini Enchiladas
Enchiladas
low carb for zucchini that do not use tortillas, wrapping the creamy chicken in
zucchini instead! Cheesy, garnished with green sauce, and delicious!
Ingredients
- 2 teaspoon cumin
- 3 cups shredded chicken
- 1 large onion chopped
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 2-3 zucchinis large
- Salt and pepper to taste
- Cilantro, jalapenos, avocados for serving
- 1 1/2 cup enchilada sauce
- 1 tablespoon olive oil
- 2 cups Mexican blend cheese shredded
Instructions
First, Preheat
the oven to 350 ° F.
Then, In a
large skillet, heat olive oil over medium heat. Add the onions and cook until
softened. Add garlic, cumin and chili powder. Season with salt and pepper and
cook for about 1 minute, until fragrant. Add the grated chicken and 1 cup
enchilada sauce and stir until coated.
On a cutting
board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each
zucchini should give about 10 large slices. Keep the ends hard to peel for
another use.
Arrange 3
lightly nested slices and garnish with a spoonful of chicken mixture. Roll and
transfer to a baking dish. Repeat with the rest of the zucchini and chicken
mixture. It should give about 24 reels in total.
Pour the
rest of the enchilada sauce on the zucchini enchiladas and garnish with grated
cheese.
Bake in
preheated oven until cheese is melted, about 20 minutes.
Garnish with
coriander, jalapenos and avocado.
Happy
Cooking Time.
