Friday, January 19th, 2018, Recipes
The bold truth? You won’t even miss the tortillas because the flavor of these chicken enchiladas with all the Southwestern spices and cheeses is so delicious. By substituting zucchini for the tortilla, you eliminate all of the starch and carbs. This is the perfect dish for anyone on a low-starch, low-sucrose diet.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped (as tolerated)
- Kosher salt
- 2 cloves garlic, minced (as tolerated)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3 cups shredded chicken (you can use rotisserie chicken)
- 1 ⅓ cups red enchilada sauce (no sugar added or sugar-free homemade enchilada sauce)
- 4 large zucchini, halved lengthwise
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Sour cream, for drizzling
- Fresh cilantro leaves, for garnish
- Preheat oven to 350o Heat oil in a large skillet over medium heat. Add onion and season with salt. Cook until soft, about 5 minutes. Then add garlic, cumin, and chili powder, and stir until combined. Add shredded chicken and 1 cup enchilada sauce. Stir until saucy.
- On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
- Spoon remaining ⅓ cup enchilada sauce over zucchini enchiladas, and sprinkle with cheddar and Monterey Jack cheese.
- Bake 20 minutes.
- Garnish with sour cream and cilantro.
Recipe from Delish at http://www.delish.com/cooking/recipe-ideas/recipes/a51783/zucchini-enchiladas-recipe/?src=socialflowFB
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