Low-Carb Chicken Zucchini Enchilada
Sabtu, 04 Agustus 2018
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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
Directions:
- Preheat oven to 350ºF.
- In large skillet over medium heat, heat oil. Add onion and salt.
- Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
- Stir well until combined.
- 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.
- After that, use remaining enchilada sauce to top the zucchini enchiladas.
- Sprinkle the shredded Monterey Jack cheese and cheddar cheese.
- Bake for approximately 20 minutes and until cheese is melted.
- Garnish with sour cream and cilantro and serve.