Chicken Zucchini Enchiladas – Low Carb Recipe #lowcarb #glutenfree

Chicken Zucchini Enchiladas – Low Carb Recipe #lowcarb #glutenfree

Chicken Zucchini Enchiladas – Low Carb Recipe. Your going to appreciate this scrumptious simple, sound low carb zucchini chicken enchilada formula.

These chicken enchiladas are pressed with some genuine flavor. They make life worth living. Truly, they keto benevolent and are astounding!  The striking truth: You won't miss the tortillas. Try to utilize a Y-formed vegetable peeler to strip wide — thin — segments of zucchini.

You would prefer only not to begin an entire zucchini; divide it the long way, at that point strip strips. These are your tortillas. Next deplete them on paper towels to douse up the dampness.

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Chicken Zucchini Enchiladas – Low Carb Recipe #lowcarb #glutenfree

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

  1. Preheat oven to 350º. In large skillet over medium heat, heat oil.
  2. Add onion and season with salt.
  3. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
  4. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  5. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
  6. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
  7. Roll up and transfer to a baking dish.
  8. Repeat with remaining zucchini and chicken mixture.
  9. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
  10. Bake until melty, 20 minutes.
  11. Garnish with sour cream and cilantro and serve.

For more detail : bit.ly/2MOz44r

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