Keto Zucchini Chicken Enchiladas
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.
- 2 zucchini
- ½ chopped onion
- 1½ cup chicken-meat cooked and shredded
- 1 clove garlic minced
- ¼ tsp chili-flakes
- 1 cup enchilada-sauce divided
- ½ cup mozzarella-shredded
- 1 tbsp olive-oil
- ½ cup cheddar-shredded
- salt and pepper to taste
Topping for Serving
- full-fat yogurt for serving
- fresh-parsley chopped (for serving)
Heat a tbsp of olive oil from the skillet, add onion and cook till lightly brown. Add minced garlic, chili flakes, salt and pepper, roasted-hicken and ⅔ cup of enchilada-sauce. Mix well and simmer for about 10mins.
Cut zucchini into thin pieces with vegetable peeler. Arrange 4 pieces onto a cutting board together with the edges . Place 2tbsp of chicken mixtureand roll up & then move to 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 & top with shredded cheeses.
Bake at 350°F for about 20mins. Serve topped with wheat germ & chopped parsley.