Low-Carb Chicken Zucchini Enchilada

Low-Carb Chicken Zucchini Enchilada

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 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

Directions:

• Preheat oven to 350ºF.
• In large skillet over medium heat, heat oil. Add onion and salt.
• Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce.
• Stir well until combined.
• Using a vegetable peeler or a mandolin 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.
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