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.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 264kcal
Ingredients
2zucchini
½choppedonion
1½cupchicken-meat cooked and shredded
1clovegarlic minced
¼tspchili-flakes
1cupenchilada-sauce divided
½cupmozzarella-shredded
1tbspolive-oil
½cupcheddar-shredded
salt and pepper to taste
Topping for Serving
full-fat yogurt for serving
fresh-parsley chopped (for serving)
Instructions
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.