Keto Zucchini Enchiladas
Keto Zucchini Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3 cups cooked, shredded chicken
- 1⅓ cup red enchilada sauce
- 4 large zucchini
- 1 cup shredded jack cheese
- 1 cup cheddar cheese
- Salt to taste
Instructions
- Preheat oven to 350˚Heat oil on medium heat; add the onion and season with salt. Cook until the onion is soft (about 5 minutes) then add garlic, cumin and chili powder, chicken and 1 cup of the enchilada sauce, stirring until well combined. The remaining sauce will be used to top off the enchiladas.
- Peel thin slices of zucchini. Lay out three sheets of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to the baking dish.
- Repeat with the remaining zucchini and chicken mixture.
- Spoon the remaining enchilada sauce over the enchiladas and sprinkle with both cheeses.
- Bake for about 20 minutes or until the cheese golden and bubbling.
- Serve with sour cream and cilantro.
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