Chicken Zucchini Enchiladas – Low Carb Recipe

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• kosher salt
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 c. red enchilada sauce
• 4 large zucchini, halved lengthwise
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar
• Sour cream, for drizzling
• Fresh cilantro leaves, for garnish

INSTRUCTIONS

• Preheat oven to 350º. In large skillet over medium heat, heat oil.
• Add onion and season with salt.
• Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
• Add shredded chicken and 1 cup enchilada sauce and 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 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
• Bake until melty, 20 minutes.
• Garnish with sour cream and cilantro and serve.