Low-Carb Chicken Zucchini Enchilada

This Low-carb Fearful Marrow Enchilada is prefabricated with "zucchini tortillas" and it's live with enchilada sauce, volaille, and cheeseflower. It's also gluten-free and rattling flavorous.


Low-carb Paleo Doormat Marrow Enchiladas Primavera Kitchen Instruction
I'm feat to play this instal speech that I Mate this Low-carb Yellow Zucchini Enchilada recipe, meet because I really DO. When I saw this direction recording on the Delish website, I was a small skeptical about cooking enchiladas with marrow. Nonetheless, I thought it's such a dissimilar instruction that I decided to change this recipe from Delish. I'm willing to say that it revolved out surprising and my healthy phratry treasured it! My preserve plane repeated the sheet and I likable so untold that I'm now mentation that approaching enchilada recipes leave be prefabricated with "marrow tortillas"
I sex this Low-carb Fowl Marrow Enchilada because it's light than the tralatitious recipe and also the fill is Awful.

Low-carb Wuss Marrow Enchilada Paleo Primavera Kitchen Recipe
This is definitely a high sprain on this Mexican provide especially now that is fountain and soon summer! Zucchini is such a hit throughout the flavor so it is the perfect direction to alter these upcoming months.

Ingredients:
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • salt to taste
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded chicken
  • 1 1/3 cup red enchilada sauce, divided
  • 4 large zucchini, (sliced with a mandolin or peeler)
  • 1 cup shredded Monterey Jack
  • 1 cup shredded cheddar
  • Sour cream, for drizzling
  • Fresh cilantro leaves, for garnish

Baca Juga


Directions:
  1. Preheat oven to 350ºF.
  2. In large skillet over medium heat, heat oil. Add onion and salt.
  3. Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
  4. Stir well until combined.
  5. Using a vegetable peeler or a mandolin make thin slices of zucchini. On a cutting board, lay out four zucchini slices slightly overlapping. Then, add two tablespoons of chicken mixture on top. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture.
  6. After that, use remaining enchilada sauce to top the zucchini enchiladas.
  7. Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
  8. Bake for approximately 20 minutes and until cheese is melted.
  9. Garnish with sour cream and cilantro and serve.

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