Low-Carb Chicken Zucchini Enchilada — This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and it’s loaded with enchilada sauce, chicken, and cheese. This is definitely the perfect recipe if you are on low-carb and gluten-free diets. Low-Carb Chicken Zucchini Enchilada is definitely a great twist on this Mexican dish especially now that is spring and soon summer! Zucchini is such a hit throughout the season so it is the perfect recipe to make these upcoming months.
Ingredients
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- 1 tbsp. extra-virgin olive oil
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- 1 large onion — chopped
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- salt and black pepper to taste
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- 2 cloves garlic — minced
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- 1 tsp. ground cumin
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- 2 tsp. chili powder
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- 3 c. Shredded chicken
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- 1 1/3 cup red enchilada sauce — divided
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- 4 large zucchini — (sliced with a mandolin or peeler)
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- 1 cup shredded Monterey Jack
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- 1 cup shredded cheddar
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- Sour cream — for drizzling
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- Fresh cilantro leaves — for garnish
Instructions
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Preheat oven to 350ºF.
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In large skillet over medium heat, heat oil. Add onion and salt.
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Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
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Stir well until combined.
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- Visit Low-Carb Chicken Zucchini Enchilada for full instructions
Originally posted 2019-02-04 01:41:28.
Originally posted 2019-02-04 01:41:28.
