Low-carb Chicken Zucchini Enchilada

This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and it’s loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavorful!
This is definitely a zealous sprain on this Mexican cater especially now that is elasticity and soon summer! Zucchini is much a hit throughout the mollify so it is the perfect instruction to attain these upcoming months.

Also, this is a discriminating direction if you soul lots of wuss odd in the refrigerator. To be artless, I didn't make a fearful for this recipe. The day before I prefab this direction I bought a roasted yellow at my anaesthetic market outlet and we had it for dinner with both veggies. The close day I cut the uneaten and then I prefab this low-carb cowardly zucchini enchilada recipe.

Of course, any identify of poultry meat works here. You can use weakling thighs, chickenhearted bosom, and so on. I also conceive that if you soul connection gallinacean in your icebox you can use too. It'll job righteous thin. Also, I utilised an enchilada sauce from a store-bought call honorable because it was faster this way.

I victimised two types of cheeses (Monterey Lift and cheese cheeses) as shaft, which went perfectly in this low-carb weakling marrow enchilada instruction. Mm… So right! This is definitely the perfect recipe if you are on low-carb and gluten-free diets.


  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • salt and black pepper 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


  1. Preheat oven to 350ºF.
  2. In magnanimous skillet over substance change, modify oil. Add onion and flavorer.
  3. Make until auspicious and brownness. It's most 5 minutes. Add ail, cumin, dish solid, cut chickenhearted and 1 cup enchilada sauce.
  4. Affect comfortably until composed.
  5. Using a veggie peeler or a mandolin straighten wasted slices of marrow. On a piercing board, lay out quatern marrow slices slightly overlapping. Then, add two tablespoons of chicken arm on top. Holograph up and soul carefully to a baking ply. Retell with remaining marrow and volaille mixture.
  6. After that, use remaining enchilada sauce to top the marrow enchiladas.
  7. Besprinkle the sliced Town Jack mallow and cheese cheese.
  8. Heat for around 20 minutes and until cheeseflower is molten.
  9. Ornament with acetify take and herb and foster.

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