Low Carb Zucchini Chicken Enchiladas Recipes

LOW CARB ZUCCHINI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Add minced garlic to a large skillet on medium heat. Gently stir and cook for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices and sauce to simmer while preparing next step.
• Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You'll need 48 slices total for this dish.
• Place 4 slices (overlapping half-way over the next) on a flat surface. Add 2 tablespoons shredded chicken to the center of the zucchini layers. Sprinkle on shredded cheese and roll up both sides.
• Place the enchilada seam down in a 9x13 casserole dish. Complete this process until 12 enchiladas are formed and ingredients are used up.
• Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining shredded cheese on top and place in the over for 20 minutes.
• Garnish with optional Greek yogurt and cilantro and serve warm.

CHICKEN ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
• Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
• Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

LOW CARB ZUCCHINI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Add minced garlic to a large skillet on medium heat. Gently stir and cook for about 1 minute. Add shredded chicken, chili powder, cumin, salt, pepper and 1 cup of enchilada sauce. Stir to combine. Allow the chicken, spices, and sauce to simmer while preparing the next step.
• Using a mandoline slicer, thinly slice 3 large skin-on zucchini. You'll need 48 slices total for this dish. Place 4 slices (overlapping half-way over the next) on a flat surface. Add 2 tablespoons shredded chicken to the center of the zucchini layers. Sprinkle on shredded cheese and roll up both sides. Place the enchilada seam down in a 9x13 casserole dish. Complete this process until 12 enchiladas are formed and ingredients are used up.
• Pour remaining enchilada sauce over the enchiladas. Sprinkle remaining shredded cheese on top and place in the oven for 20 minutes.
• Garnish with optional Greek yogurt and cilantro and serve warm.

LOW-CARB ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
• Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
• Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.