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. This low carb chicken zucchini enchiladas recipe is authored by delish.

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.

Low Carb Chicken Zucchini Enchiladas Recipe

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

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

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Ingredients

  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

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Instructions

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.

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