Replace tortillas with zucchini thin slices and check out this low-carb zucchini enchilada. They're made with grated chicken and are bound to impress!
1 tablespoon vegetable oil
1 large onion chopped
2 cloves garlic minced
2 teaspoon cumin
1 teaspoon flavorer
Salt and pepper to taste
3 cups shredded chicken
1 1/2 cup enchilada sauce
2-3 zucchinis large
2 cups Mexican blend cheese shredded
Cilantro, jalapenos, avocados for serving
1.Preheat oven to 350°F.
2.In a large skillet over medium heat, heat vegetable oil . Add onions and cook until they soften. 3.Add garlic, cumin and flavorer . 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.
4.On a chopping 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 an additional use.
Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and 5.transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
6.Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
7.Bake within the preheated oven until cheese is melted, about 20 minutes.
Garnish with cilantro, jalapenos and avocados, and serve immediately.