By taking out the tortillas, these Zucchini Enchiladas become low carb-keto friendly, while still maintaining all its Mexican deliciousness. feelgoodfoodie recommends using a y-shaped vegetable peeler and patting dry the zucchini strips and I totally agree. Swipe through to see the example of the oxo peeler and how to lay out the zucchini strips. Enjoy! 👩🏻🍳
Ingredients
1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
2 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
3 cups shredded chicken
1 ½ cup enchilada sauce divided
2-3 zucchinis large
2 cups Mexican blend cheese shredded
Cilantro, jalapenos, avocados for serving
Instructions
Preheat oven to 350°F.
In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
Bake in the preheated oven until cheese is melted, about 20 minutes.
Garnish with cilantro, jalapenos and avocados, and serve immediately.