Check out this super easy low carb recipe for the best zucchini enchiladas
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tbsp. extra-virgin olive oil 1 large onion, chopped 2 cloves garlic, minced 2 tsp. ground cumin 2 tsp. chili powder Kosher salt 3 c. shredded rotisserie chicken 1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise 1 c. shredded Monterey jack
Instructions:
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.
On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. 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.
Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.
