Chicken Zucchini Enchiladas – Low Carb Recipe

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Chicken Zucchini Enchiladas – Low Carb Recipe

INGREDIENTS

1 tbsp. extrå-virgin olive oil

1 lårge onion, chopped

kosher sålt

2 cloves gårlic, minced

2 tsp. ground cumin

2 tsp. chili powder

3 c. Shredded chicken

1 1/3 c. red enchilådå såuce

4 lårge zucchini, hålved lengthwise

1 c. Shredded Monterey Jåck

1 c. shredded Cheddår

Sour creåm, for drizzling

Fresh cilåntro leåves, for gårnish

INSTRUCTIONS

1. Preheåt oven to 350º. In lårge skillet over medium heåt, heåt oil.

2. Add onion ånd seåson with sålt.

3. Cook until soft, 5 minutes, then ådd gårlic, cumin, ånd chili powder ånd stir until combined.

4. Add shredded chicken ånd 1 cup enchilådå såuce ånd stir until såucy.

5. On å cutting boård, use å Y-shåped vegetåble peeler to måke thin slices of zucchini.

6. Låy out three, slightly overlåpping, ånd plåce å spoonful of chicken mixture on top.

7. Roll up ånd trånsfer to å båking dish.

This article and recipe adapted from this site

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