Low Carb Chicken Zucchini Enchiladas
- 1 tbsp olive oil
- 2 1/4 pounds rotisserie chicken or cooked shredded chicken
- 1 medium onion
- 2 tbsp garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 1/3-1/2 cup red enchilada sauce
- 4 large zucchini
- 1 cup mexican shredded cheese
Preheat oven to 350 degree.
In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in 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 about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.
Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
Bake until these is melted and enchiladas are warmed through, about 20 minutes.
Sodium: 724mgCalcium: 170mgVitamin C: 28.1mgVitamin A: 500IUSugar: 4gFiber: 2gPotassium: 320mgCholesterol: 73mgCalories: 263kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.3gSaturated Fat: 7gFat: 15gProtein: 25gCarbohydrates: 9gIron: 1.4mg