Low Carb Zucchini Enchilada Recipe

Low Carb Zucchini Enchilada Recipe

This low carb zucchini enchilada recipe is a great healthy version of a sometimes unhealthy dish. A little bit of prep work and configuration is needed but it is definitely worth it once the finished meal on your plate. Perfect on a colder evening and great to warm up the next day, this is a recipe that should be on your menu moving forward. Read more and download this low carb zucchini enchilada recipe.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• Salt to taste
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 3 shredded chicken breast
• 1 1/3 cup taco sauce
• 4 large zucchini, (sliced with a peeler)
• 1 cup shredded cheddar
• ½ cup cottage cheese
• Fresh coriander (for garnish)

Method

• Preheat oven to 180.
• In large pan over medium heat, heat oil. Add onion and salt.
• Cook until golden and brown.
• Add garlic, cumin, chili powder, shredded chicken and 1 cup taco sauce.
• Stir well until combined.
• Using a vegetable peeler make thin slices of zucchini.
• On a cutting board, lay out four zucchini slices slightly overlapping.
• Then, add two tablespoons of chicken mixture on top.
• Roll up and transfer carefully to a baking dish.
• Repeat with remaining zucchini and chicken mixture.
• After that, use remaining enchilada sauce to top the zucchini enchiladas.
• Sprinkle the shredded cheese and cottage cheese
• Bake for approximately 20 minutes and until cheese is melted.
• Garnish with coriander

DOWNLOAD LOW CARB ZUCCHINI ENCHILADA RECIPE