Low Carb Chicken Zucchini Enchiladas Recipe

The bold truth: You won’t even miss tortillas. The trick is to use a Y-shaped vegetable peeler to peel wide- thin- strips of zucchini.

You don’t just want to start on a whole zucchini; halve it lengthwise, then peel strips. These are your tortillas.

Next drain them on paper towels; the more moisture you release, the better off your enchiladas will be. This low carb chicken zucchini enchiladas recipe is authored by delish.

This Low-carb Chicken Zucchini Enchiladas is made with zucchini and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavorful!

Recipe Summary

• Course: Main Dish, Side Dish
• Cuisine:: Italian, American
• Servings: 4
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Author: Delish

1. 1 tbsp extra-virgin olive oil
2. 1 large onion
3. kosher salt
4. 2 cloves garlic
5. 2 tsp ground cumin
6. 2 tsp McCormick chili powder
7. 3 cups Shredded chicken
8. 1⅓ cup red enchilada sauce
9. 4 large zucchini
10. 1 cup Shredded Monterey Jack
11. 1 cup shredded Cheddar
12. Sour cream
13. Fresh cilantro leaves

To prepare chicken zucchini enchiladas, follow these steps:

1. Preheat oven to 350º. In large skillet over medium heat, heat extra-virgin olive oil.
2. Add onion and season with salt. Cook until soft, 5 minutes.
3. Then add garlic, cumin, and McCormick chili powder and stir until combined.
4. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
5. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
6. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
7. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
8. Spoon remaining ⅓ cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
9. Bake until melty, 20 minutes.
10. Garnish with sour cream and cilantro and serve.