Best Zucchini Enchiladas Recipes

Best Zucchini Enchiladas Recipes
By

Check out this super easy low carb recipe for the best zucchini enchiladas

Prep time:
Cook time:
Total time:

Yield: 4 Servings

Ingredients:
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
Kosher salt
3 c. shredded rotisserie chicken
1 1/3 c. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 c. shredded Monterey jack


Instructions:
  • Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.
  • On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.
  • etc
  • etc

    • For Full Instruction: delish.com

    Rated 5/5 based on 55 Votes
    low carb

    Best Zucchini Enchiladas Recipes

    Best Zucchini Enchiladas Recipes

    Best Zucchini Enchiladas Recipes
    By

    Check out this super easy low carb recipe for the best zucchini enchiladas

    Prep time:
    Cook time:
    Total time:

    Yield: 4 Servings

    Ingredients:
    1 tbsp. extra-virgin olive oil
    1 large onion, chopped
    2 cloves garlic, minced
    2 tsp. ground cumin
    2 tsp. chili powder
    Kosher salt
    3 c. shredded rotisserie chicken
    1 1/3 c. red enchilada sauce, divided
    4 large zucchini, halved lengthwise
    1 c. shredded Monterey jack


    Instructions:
  • Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.
  • On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.
  • etc
  • etc

    • For Full Instruction: delish.com

    Rated 5/5 based on 55 Votes

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