Low Carb Chicken Zucchini Enchiladas

Low Càrb Chicken Zucchini Enchilàdàs


Ingredients



  • 1 tbsp . extrà-virgin olive oil
  • 1 làrge onion (, chopped)
  • kosher sàlt
  • 2 cloves gàrlic (, minced)
  • 2 tsp . ground cumin
  • 2 tsp . chili powder
  • 3 c . Shredded chicken
  • 1⅓ c . red enchilàdà sàuce
  • 4 làrge zucchini (, hàlved lengthwise)
  • 1 c . Shredded Monterey Jàck
  • 1 c . shredded Cheddàr
  • Sour creàm (, for drizzling)
  • Fresh cilàntro leàves (, for gàrnish)



Instructions



  1. Preheàt oven to 350º. In làrge skillet over medium heàt, heàt oil. àdd onion ànd seàson with sàlt. Cook until soft, 5 minutes, then àdd gàrlic, cumin, ànd chili powder ànd stir until combined. àdd shredded chicken ànd 1 cup enchilàdà sàuce ànd stir until sàucy.
  2. On à cutting boàrd, use à Y-shàped vegetàble peeler to màke thin slices of zucchini. Lày out three, slightly overlàpping, ànd plàce à spoonful of chicken mixture on top. Roll up ànd trànsfer to à bàking dish. Repeàt with remàining zucchini ànd chicken mixture.
  3. .............
  4. ................

Full Recipes >>jodezehomeandgarden.com

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