Chicken Zucchini Enchiladas – Low Carb Recipe #recipe #vegan

These chicken enchiladas are stuffed with some genuine flavor. They make life worth living. Truly, they keto amicable and are stunning!

The intense truth: You won't miss the tortillas. Try to utilize a Y-molded vegetable peeler to strip wide — slender — segments of zucchini.

You would prefer only not to begin an entire zucchini; divide it the long way, at that point strip strips. These are your tortillas.
Chicken Zucchini Enchiladas – Low Carb Recipe #recipe #vegan
Also try our recipe My Favorite Detox Salad #vegetarian #saladrecipe


  • 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
  • 1 1/3 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


  1. Preheat oven to 350º. In large skillet over medium heat, heat oil.
  2. Add onion and season with salt.
  3. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
  4. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  5. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
  6. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
  7. Roll up and transfer to a baking dish.
  8. Repeat with remaining zucchini and chicken mixture.
  9. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
  10. Bake until melty, 20 minutes.
  11. Garnish with sour cream and cilantro and serve.

Read more our recipe Chana Aloo Masala #vegan #recipe

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