Low-carb Chicken Zucchini Enchilada

This Low-carb Chicken Zucchini Enchilada is made with "zucchini tortillas" and it's stacked with enchilada sauce, chicken, and cheddar. It's likewise without gluten and delightful!

I'm going to begin this post saying that I LOVE this Low-carb Chicken Zucchini Enchilada formula, since I truly DO. When I saw this formula video on the Delish site, I was a little doubtful about cooking enchiladas with zucchini. Notwithstanding, I thought it's such an alternate formula, that I chose to adjust this formula from Delish. I'm happy to state that it turned out stunning and my entire family adored it! My better half even rehashed the plate and I enjoyed so much that I'm presently believing that future enchilada formulas will be made with "zucchini tortillas"

This is unquestionably an incredible curve on this Mexican dish particularly now that is spring and before long summer! Zucchini is such a hit all through the season so it is the ideal formula to make these up and coming months.

Likewise, this is a decent formula in the event that you have bunches of chicken extra in the ice chest. To be completely forthright, I didn't cook a chicken for this formula. The day preceding I made this formula I purchased a cooked chicken at my neighborhood market and we had it for supper with certain veggies. The following day I destroyed the remaining and after that I made this low-carb chicken zucchini enchilada formula.

Also try our recipe Slow Cooker White Chicken Chili #healthyfood #dietketo

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion — chopped
salt and black pepper to taste
2 cloves garlic — minced
1 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
1 1/3 cup 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 garnish

Instructions

Preheat oven to 350ºF.
In large skillet over medium heat, heat oil. Add onion and salt.
Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
Stir well until combined.
Using a vegetable peeler or a mandolin make thin slices of zucchini. On a cutting board, lay out four zucchini slices slightly overlapping. Then, add two tablespoons of chicken mixture on top. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture.
After that, use remaining enchilada sauce to top the zucchini enchiladas.
Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
Bake for approximately 20 minutes and until cheese is melted.
Garnish with sour cream and cilantro and serve.