Low Carb Zucchini Chicken Enchiladas

Low Carb Zucchini Chicken Enchiladas , .

Zucchini Chicken Enchiladas – Low Carb and Keto Friendly

Zucchini Chicken Enchiladas - Low Carb and Keto Friendly


Total Time: 40 Minutes, Servings: 4 Servings

Ingredients :

  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Topping for serving (optional)

  • full-fat yogurt for serving
  • fresh parsley chopped (for serving)

Instructions :

  • Heat a tablespoon of olive oil in a frying pan. Add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  • Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture in, roll up, and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  • Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  • Bake at 350 F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

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Zucchini Chicken Enchiladas - Low Carb and Keto Friendly

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