Low carb Mexican favorite (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 large onion, chopped
03 -
2 cloves garlic, minced
04 -
2 teaspoon cumin
05 -
1 teaspoon chili powder
06 -
Salt and pepper to taste
07 -
3 cups shredded chicken
08 -
1 ½ cup enchilada sauce, divided
09 -
2-3 large zucchinis
10 -
2 cups shredded Mexican cheese blend
11 -
Cilantro, jalapenos, avocados for serving
# Instructions:
01 -
Preheat oven to 350°F.
02 -
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.
03 -
Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
04 -
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.
05 -
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.
06 -
Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
07 -
Bake in the preheated oven until cheese is melted, about 20 minutes.
08 -
Garnish with cilantro, jalapenos and avocados, and serve immediately.
# Notes:
01 -
Recipe adapted from Delish.
02 -
Leftovers will last about 2-3 days in the fridge, but the zucchini will start getting soft after the first day.
03 -
You can slice the zucchini slices up to a day in advance. Store them in the fridge with layers of paper towels between them.
04 -
Instead of shredded chicken, you can also use ground beef, ground turkey or even just prepared beans or tofu.
05 -
If you don't have cumin or chili powder, you can add other Mexican spices included paprika, garlic powder, onion powder or oregano.