This keto-friendly variant of Mexican chicken enchiladas with zucchini rather than tortillas are going to be a yummy low-carb meal to you and your loved ones.
Heat a tbsp of olive-oil from the skillet, add onion and cook till lightly-brown. Add minced garlic, chili-flakes, salt & pepper, shredded-chicken & ⅔ cup of enchilada-sauce. Mix well and simmer for about 10minutes.
Cut zucchini into thin pieces with vegetable peeler. Arrange 4 pieces onto a cutting board together with the edges . Place 2 tbsp of chicken mixture & roll-up and then move into the greased baking dish. Repeat with the rest of the zucchini slices and chicken mix.
Pour the rest of the enchilada-sauce over the rolls and top with shredded cheeses.
Bake at 350°F for about 20minutes. Serve topped with wheat germ & chopped parsley.