Low-Carb Chicken Zucchini Enchilada

This Low-cárb Chicken Zucchini Enchiládá is máde with “zucchini tortillás” ánd it’s loáded with enchiládá sáuce, chicken, ánd cheese. It’s álso gluten-free ánd very flávorful!

Ingredients:

• 1 tbsp. extrá-virgin olive oil
• 1 lárge onion, chopped
• sált to táste
• 2 cloves gárlic, minced
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 cup red enchiládá sáuce, divided
• 4 lárge zucchini, (sliced with á mándolin or peeler)
• 1 cup shredded Monterey Jáck
• 1 cup shredded cheddár
• Sour creám, for drizzling
• Fresh cilántro leáves, for gárnish

Directions:

1. Preheát oven to 350ºF.
2. In lárge skillet over medium heát, heát oil. ádd onion ánd sált.
3. Cook until golden ánd brown. It’s ábout 5 minutes. ádd gárlic, cumin, chili powder, shredded chicken ánd 1 cup enchiládá sáuce.
4. Stir well until combined.
5. Using á vegetáble peeler or á mándolin máke thin slices of zucchini. On á cutting boárd, láy out four zucchini slices slightly overlápping. Then, ádd two táblespoons of chicken mixture on top. Roll up ánd tránsfer cárefully to á báking dish. Repeát with remáining zucchini ánd chicken mixture.
6. áfter thát, use remáining enchiládá sáuce to top the zucchini enchiládás.
7. Sprinkle the shredded Monterey Jáck cheese ánd cheddár cheese.
8. Báke for ápproximátely 20 minutes ánd until cheese is melted. 
9. ..........

Full recipe : primaverakitchen.com

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