Chicken Zucchini Enchiladas Recipe ( Low Carb )

Ingredients

1 tbsp . extra-virgin olive oil
1 large onion (, chopped)
kosher salt
2 cloves garlic (, minced)
2 tsp . ground cumin
2 tsp . chili powder
3 c . Shredded chicken
1β…“ c . red enchilada sauce
4 large zucchini (, halved lengthwise)
1 c . Shredded Monterey Jack
1 c . shredded Cheddar
Sour cream (, for drizzling)
Fresh cilantro leaves (, for garnish)

Instructions

Preheat oven to 350ΒΊ. In large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining β…“ cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.