Low-Carb Chicken Zucchini Enchilada

Low-Carb Chicken Zucchini Enchilada

Friday, October 12th, 2018, Recipes

Ready to try an interesting take on an old favorite? Then give this tasty, healthy chicken zucchini enchilada with all the flavors of traditional Mexican cuisine a whirl. Enchiladas have been around since the Mayans were settled on the Yucatan peninsula. It is thought that the first enchiladas were corn tortillas wrapped around a fish.

Since then, the enchilada has taken on a life of its own with tortillas wrapped around chicken, pork, steak, fish, and cheese and topped with onions, sour cream, nacho cheese, beans, guacamole, and a savory sauce to name just a few of the many ingredients you can use.

The only difference between the traditional enchilada and the enchilada featured here is the use of zucchini in the place of the corn tortilla with its carbohydrates and sugar. Be inventive and add your own fillings and toppings to this versatile dish.

12 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • Salt to taste
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 3 cups shredded chicken
  • 1⅓ cup red enchilada sauce, divided (check label for no-sugar if sucrose intolerant)
  • 4 large zucchini, sliced with a mandolin or peeler
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Sour cream for drizzling
  • Fresh cilantro for garnish

Low-Carb Chicken Zucchini Enchilada

Directions

  1. Preheat oven to 350°
  2. In large skillet over medium heat, heat oil. Add onion and salt.
  3. Sauté until golden, about 5 minutes. Add garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
  4. Stir well until combined.
  5. Using a vegetable peeler or a mandolin make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then add 2 tablespoons of the chicken mixture on top. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture.
  6. Use remaining enchilada sauce to top the zucchini enchiladas.
  7. Sprinkle the Monterey Jack and cheddar cheeses over the top.
  8. Bake approximately 20 minutes until cheese is melted.
  9. Garnish with sour cream and cilantro.

Low-Carb Chicken Zucchini Enchilada

www.primaverakitchen.com/low-carb-chicken-zucchini-enchilada

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Low-Carb Chicken Zucchini Enchilada

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