Low-Carb Chicken Zucchini Enchilada
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I love this Low-carb Chicken Zucchini Enchilada simply due to the fact it’s lighter than the ordinary recipe and in addition the filling is AMAZING.
This is absolutely a huge twist in this Mexican dish highly now that's it spring and summer time might be right the following soon! Zucchini is such successful during the season, so it's the correct recipe to make in those upcoming months.
Low-carb Chicken Zucchini Enchilada
This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and really flavourful!
Ingredients:
1 tablespoon more virgin olive oil
1 enormous onion — chopped
salt and black pepper to taste
2 cloves garlic — minced
1 teaspoon flooring cumin
2 teaspoons chili powder
3 cups free-range natural shredded chicken
1⅓ cups red enchilada sauce — divided
four enormous zucchini — sliced with a mandolin or peeler
1 cup shredded Monterey Jack
1 cup shredded cheddar
Sour cream — for drizzling
Fresh cilantro leaves — for garnishing
Instructions:
Preheat oven to 350ºF.
In enormous skillet over medium heat, warmth the oil. Add the onion and salt.
Cook till golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
Stir effectively till combined.
Using a vegetable peeler or mandolin, make thin slices of zucchini. On a reducing board, lay out four zucchini slices moderately overlapping. Then, upload 2 tablespoons of the chook combination on top. Roll up, and move intently to a baking dish. Repeat with the ultimate zucchini and chook mixture.
After that, use the ultimate enchilada sauce to ideal the zucchini enchiladas.
Sprinkle with the shredded Monterey Jack and cheddar cheese.
Bake for approximately 20 minutes, till the cheese is melted.
Garnish with sour cream and cilantro, and serve.
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